Creamy cheese and onion gratin with pepper steak

Ingredients

Directions

1. 1

   Peel the onions and cut them into slices, except for 1. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).

2. 2

   Grate cheese. Heat 2 tablespoons of butter in a saucepan. Briefly sauté the flour in it. Deglaze with 200 ml water and milk, bring to the boil while stirring. Stir in stock, simmer for about 5 minutes. Melt cheese in the sauce, season with salt and pepper.

3. 3

   Mix the sauce and onion slices and fill into four small or one large casserole dish. Bake in a hot oven for about 1 hour.

4. 4

   Crush the peppercorns in the mortar. Pass through a fine sieve to remove the fine "pepper flour" - it would burn quickly when roasted and the steak would taste bitter.

5. 5

   Dab steaks dry, season with salt and coarse crushed pepper. Press the pepper slightly. Heat the oil in a pan. Fry the steaks in it on medium heat for 3-4 minutes on each side. Remove from the pan, wrap in aluminium foil and leave to rest.

6. 6

   Finely dice the remaining onion and sauté in hot frying fat until translucent. Deglaze with cognac. Stir in 2-3 tablespoons of butter in small flakes with a whisk until the sauce thickens slightly - do not boil any more! Season sauce with salt and pepper.

7. 7

   Arrange steaks with sauce and gratins.