Fillet steak in pepper cream, gratin and carrots

Name: Fillet steak in pepper cream, gratin and carrots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 60 g Gruyère (play); 100 g Whipped cream; 200 g Whipped cream; 150 ml Milk; 7-10 Tbsp salt, nutmeg, sugar, pepper; 800 g mainly waxy potatoes; 1 TABLESPOON soft butter; 3 Shallots; 800 g Carrots; 100 g fresh or frozen cranberries; 4 Beef fillet steaks (à approx. 150 g; 3-4 cm high); 2 TABLESPOONS clarified butter; 2 TABLESPOONS Cognac; 20 g pickled green pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

When the soft murmur during serving turns into blissful silence, which is only interrupted by the occasional pleasant sigh, only you know: It wasn't that difficult

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

60 g Gruyère (play)
100 g Whipped cream
200 g Whipped cream
150 ml Milk
7-10 Tbsp salt, nutmeg, sugar, pepper
800 g mainly waxy potatoes
1 TABLESPOON soft butter
3 Shallots
800 g Carrots
100 g fresh or frozen cranberries
4 Beef fillet steaks (à approx. 150 g; 3-4 cm high)
2 TABLESPOONS clarified butter
2 TABLESPOONS Cognac
20 g pickled green pepper
7-10 Tbsp Aluminium foil

Directions

1
Preheat the oven for gratin dishes (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer). Grate cheese. Mix 100 g cream and milk, season with salt and nutmeg. Peel, wash and thinly slice the potatoes. Fill potatoes and cream milk alternately into a greased casserole dish (approx. 20 x 20 cm). Sprinkle with cheese and bake in a hot oven for about 45 minutes.
2
Peel the shallots and dice them very finely. Peel, wash and slice the carrots. Wash and drain the cranberries. Heat 1 tablespoon butter. Sauté the carrots for about 1 minute. Add half shallots and cranberries. Season with salt and 1 tablespoon of sugar. Add 100 ml water, bring to the boil, cover and stew for 5-8 minutes.
3
In the meantime dab the steaks dry and season with salt. Heat clarified butter in a large pan. Fry the steaks in it for about 2 minutes on each side (medium), season with pepper. Remove, wrap in aluminium foil and let it rest for about 5 minutes.
4
For the sauce, fry the rest of the shallots in hot frying fat until golden brown. Deglaze with 200 g cream and cognac, bring to the boil and simmer for about 3 minutes. Add green pepper and season with salt. Arrange steaks, sauce, carrots and gratin on plates.