Beef fillet steak with truffle cream and potato gratin

Name: Beef fillet steak with truffle cream and potato gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Potatoes; 150 g Whipped cream; 100 g Whipped cream; 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g green beans (TK); 2 TABLESPOONS Oil; 4 Disc/s Breakfast bacon (Bacon); 800 g Fillet of beef (middle piece); 4 Shallots or small onions; 100 ml dry white wine; 75 g cold truffle butter (glass); 7-10 Tbsp Sugar; 4 Stem/s Parsley; 1 TABLESPOON Butter; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

The special feature is the fine sauce for the tender fillet. Refined with white wine and truffle butter, it lends steaks and bacon beans a star kitchen touch to suit the occasion

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g Potatoes
150 g Whipped cream
100 g Whipped cream
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g green beans (TK)
2 TABLESPOONS Oil
4 Disc/s Breakfast bacon (Bacon)
800 g Fillet of beef (middle piece)
4 Shallots or small onions
100 ml dry white wine
75 g cold truffle butter (glass)
7-10 Tbsp Sugar
4 Stem/s Parsley
1 TABLESPOON Butter
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
For the gratin, peel and wash the potatoes and cut or slice them into thin slices. Layer potato slices fan-shaped in a gratin dish (approx. 24 cm Ø). Mix 150 g cream and milk. Season with salt and pepper and pour over the potatoes. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 45 minutes.
2
For the beans, cook frozen beans in boiling salted water for 10-12 minutes. Pour off, rinse with cold water and drain. Heat 1 tablespoon of oil in a frying pan. Fry the bacon until crispy. Take out, drain on kitchen paper. Set the pan with bacon fat aside.
3
For the steaks, wash the meat, pat dry and cut into 4 medallions (3-4 cm high). Tie the steaks into shape with kitchen twine. Add 1 tablespoon of oil to the bacon fat in the pan and heat it strongly. Fry the steaks for 3-4 minutes on each side (see tip). Season with salt and pepper, wrap in aluminium foil and leave to rest for about 10 minutes.
4
For the sauce, peel and finely dice the shallots. Steam half of the shallots in hot frying fat until translucent and deglaze with white wine, 100 ml water and 100 g cream. Bring to the boil and simmer for about 2 minutes. Beat the truffle butter in pieces (do not boil any more!). Season sauce with salt, pepper and 1 pinch of sugar.
5
Wash parsley, shake dry and chop. Heat butter in a pan. Sauté the remaining shallots in it. Swivel the beans in it and heat them up. Finally crumble bacon over it. Season with pepper. Serve with fillet steaks, gratin and truffle cream. Sprinkle with parsley.
6
TIP - Perfect steak: First fry the meat on each side for about 1 minute. Switch down to medium heat. Then fry on each side for a pink steak (medium) for 2-3 minutes and fry on each side for a well done steak for about 1 minute longer.