Fillet of beef in currant sauce with potato gratin
easy
60 mins
60 mins
Ingredients
- 1 kg floury potatoes
- 350 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 75 g red currants
- 50 g blackcurrants
- 1 Shallot
- 2 stem(s) Rosemary
- 4 Beef fillet steaks (180-200 g each)
- 2 TABLESPOONS Oil
- 100 ml Red wine
- 150 ml Vegetable broth
- 2 TABLESPOONS redcurrant jelly
- 1 coated tablespoon of cornflour
- 7-10 Tbsp Grease
Directions
- 1
Peel and wash the potatoes and cut or slice them into thin slices. Grease a gratin dish and layer the potato slices in a fan shape. Season the cream with salt, pepper and nutmeg and pour over the potatoes.
- 2
Bake gratin in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. In the meantime, wash the currants and pluck them from the stalks. Peel the shallot and cut into slices.
- 3
Wash the rosemary, shake dry and pluck. Wash the meat, dab dry. Season with salt and pepper. Heat oil in a pan. Fry the meat, rosemary and shallots for about 2 minutes, turning them over.
- 4
Place the meat on a baking tray and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes until medium heat. Deglaze the meat with red wine and let it simmer for about 5 minutes.
- 5
Add jelly, stock and half of the currants. Let simmer for another 2-3 minutes. Stir starch and 2 tbsp. water until smooth, thicken sauce with it and simmer for about 2 minutes. Season to taste with salt and pepper.
- 6
Add the remaining currants. Arrange meat, sauce and potato gratin.
Nutrition Facts
740 kcal
44 g
40 g
45 g
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