Chateaubriand with potato gratin

Name: Chateaubriand with potato gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 pack dried morels (12,5 g); 750 g Potatoes; 200 ml Milk; 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp milled pepper; 7-10 Tbsp grated nutmeg; 50 g grated Emmental cheese; 700 g Chateaubriand (fillet of beef); 3 TABLESPOONS Oil; 600 g Carrots; 30 g Butter or margarine; 1 package (300 g) frozen peas; 1/2 (75 g) Becher Crème fraîche; 1-2 TABLESPOONS dark sauce thickener; 1/2 bunch Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/2 pack dried morels (12,5 g)
750 g Potatoes
200 ml Milk
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp milled pepper
7-10 Tbsp grated nutmeg
50 g grated Emmental cheese
700 g Chateaubriand (fillet of beef)
3 TABLESPOONS Oil
600 g Carrots
30 g Butter or margarine
1 package (300 g) frozen peas
1/2 (75 g) Becher Crème fraîche
1-2 TABLESPOONS dark sauce thickener
1/2 bunch Parsley

Directions

1
Rinse morels cold, drain and soak in 1/8 litre hot water. For the gratin peel the potatoes and cut them into thin slices. Bring milk, cream, salt, pepper and nutmeg to the boil with the potato slices, season if necessary. Pour the mixture into one large or two small flat gratin dishes and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30-35 minutes.
2
Season meat with salt and pepper. Place on a greased ovenproof dish and place in the oven for gratin. Bake for 15-20 minutes. Peel the carrots, first cut them into pieces of about 4 cm, then into small ellipses. Steam carrots in fat and 6 tablespoons of water for about 10 minutes. Add the frozen peas and steam for about 5 minutes. Season with salt. Take the meat out of the oven, wrap in aluminium foil and keep warm. Bring the gravy with morels, the soaking water and crème fraiche to the boil and simmer for about 10 minutes over a mild heat. Thicken with sauce thickener, bring to the boil again and season with salt and pepper.
3
Add the frozen peas and steam for about 5 minutes. Season with salt. Take the meat out of the oven, wrap in aluminium foil and keep warm. Bring the gravy with morels, the soaking water and crème fraiche to the boil and simmer for about 10 minutes over a mild heat. Thicken with sauce thickener, bring to the boil again and season with salt and pepper. Wash parsley, dab dry, chop finely and add to the vegetables. Cut the meat into slices and serve with morel sauce, potato gratin and vegetables