Beef fillet steak with French cognac cream and potato gratin

Name: Beef fillet steak with French cognac cream and potato gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Anchovy fillet; 2 Shallots; 4 stems; 7-10 Tbsp Tarragon; 100 g soft butter; 1 TEASPOON Capers (glass); 1 TEASPOON Dijon mustard; 2 TABLESPOONS Tomato ketchup; 1 TABLESPOON Cognac; 1 TEASPOON Worcester sauce; 7-10 Tbsp salt, pepper; 80 g Whipped cream; 7-10 Tbsp a little + 1 tablespoon butter; 800 g waxy potatoes; 7-10 Tbsp salt, pepper; 250 g + 80 g whipped cream; 300 g frozen green beans; 3 TABLESPOONS Oil; 4 discs Bacon; 800 g Fillet of beef (middle piece); 2 Shallots; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Anchovy fillet
2 Shallots
4 stems
7-10 Tbsp Tarragon
100 g soft butter
1 TEASPOON Capers (glass)
1 TEASPOON Dijon mustard
2 TABLESPOONS Tomato ketchup
1 TABLESPOON Cognac
1 TEASPOON Worcester sauce
7-10 Tbsp salt, pepper
80 g Whipped cream
7-10 Tbsp a little + 1 tablespoon butter
800 g waxy potatoes
7-10 Tbsp salt, pepper
250 g + 80 g whipped cream
300 g frozen green beans
3 TABLESPOONS Oil
4 discs Bacon
800 g Fillet of beef (middle piece)
2 Shallots
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Prepare a seasoning butter for the sauce. Rinse the anchovy fillet in cold water, dab dry. Peel and chop the shallots. Wash tarragon, shake dry, pluck leaves. Puree the butter, anchovy fillet, shallots, capers, mustard, ketchup, cognac and tarragon in a tall beaker with a hand blender.
2
Season to taste with Worcester sauce, salt and pepper. Cover and chill for at least 30 minutes.
3
For the gratin, grease a gratin dish (approx. 20 cm Ø; approx. 1 l capacity). Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel, wash, thinly slice or slice the potatoes.
4
Lay the roof tiles into the mould, season each layer with salt and pepper. Season 250 g cream with salt and pepper. Pour over the potatoes. Bake in a hot oven for about 45 minutes.
5
For the beans, cook frozen beans in boiling salted water for 10-12 minutes. Pour off, rinse with cold water, drain. Heat 1 tablespoon of oil in a frying pan. Fry the bacon until crispy. Remove from the pan and let it cool down on kitchen roll.
6
Set the pan with the bacon fat aside.
7
For the fillet dab meat dry. Cut into 4 medallions (3-4 cm high), tie each one in shape with kitchen twine. Add 2 tablespoons of oil to the bacon fat in the pan, heat strongly. Sauté the steaks in it for about 1 minute on each side.
8
Season with salt and pepper. Switch down to medium heat. Then continue to fry for about 2 minutes per side for pink steaks (medium). Wrap in aluminium foil and let rest for about 10 minutes.
9
To finish the sauce, whip the cream until stiff, remove 2 tablespoons. Bring the rest of the cream to the boil in a small pot, remove from the heat. Stir in the cold seasoning butter bit by bit. Fold in the rest of the whipped cream.
10
Peel and chop the shallots. Heat 1 tablespoon butter and sauté the shallots in it. Swirl the beans in them and heat them up. Finally crumble bacon over them. Season with pepper. Serve with fillet steaks, gratin and cognac cream.