Fillet steak in red wine sauce with potato gratin and love apple

Name: Fillet steak in red wine sauce with potato gratin and love apple
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 30 g Parmesan (piece); 350 g Potatoes; 7-10 Tbsp a little + 1 tablespoon butter; 7-10 Tbsp salt, pepper; 200 g Whipped cream; 2 beef fillet steaks (à approx. 175 g; 3-4 cm high); 50 g Gorgonzola; 2 stem(s) flat leaf parsley; 1 Apple with red skin (e.g. red jonagold); 1 TEASPOON Lemon juice; 1 TABLESPOON Oil; 150 ml dry red wine; 1 TABLESPOON Plum jam; 1 TEASPOON demerara sugar; 7-10 Tbsp kitchen yarn, aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

hearty,Meat & Poultry,easy,Meat,Beef,Vegetables,Potatoes,gratin,Steak

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

30 g Parmesan (piece)
350 g Potatoes
7-10 Tbsp a little + 1 tablespoon butter
7-10 Tbsp salt, pepper
200 g Whipped cream
2 beef fillet steaks (à approx. 175 g; 3-4 cm high)
50 g Gorgonzola
2 stem(s) flat leaf parsley
1 Apple with red skin (e.g. red jonagold)
1 TEASPOON Lemon juice
1 TABLESPOON Oil
150 ml dry red wine
1 TABLESPOON Plum jam
1 TEASPOON demerara sugar
7-10 Tbsp kitchen yarn, aluminium foil

Directions

1
Finely grate the parmesan. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel and wash the potatoes and slice or slice them very thinly. Layer the potatoes fan-shaped in a greased gratin dish.
2
Season individual layers with salt and sprinkle with parmesan. Pour 100 g cream over them. Bake in a hot oven for about 40 minutes.
3
Dab fillet steaks dry and tie with kitchen string. Dice gorgonzola. Wash parsley, shake dry and chop finely. Apple wash, quarter, core and cut into slices. Mix with lemon juice.
4
Heat 1 tablespoon of oil in a frying pan. Sauté the steaks in it for about 1 minute on each side. Then fry on each side for approx. 3 minutes at medium heat. Season with salt and pepper. Remove from the pan, wrap in aluminium foil and leave to rest for about 10 minutes.
5
Deglaze the roast with red wine, stir in plum puree, bring to the boil. Simmer for 6-8 minutes at low heat. Season with salt and pepper.
6
Meanwhile, bring 100 g cream and 5 tbsp water to the boil in a small pot. Melt the gorgonzola in it. Simmer on low heat for 3-4 minutes. Season with salt and pepper.
7
Heat 1 tbsp. butter in a frying pan, steam apple slices for approx. 2 minutes while turning, sprinkle with sugar and caramelise slightly.
8
If necessary, pass the red wine sauce through a fine sieve. Remove gratin from the oven. Arrange the fillet steaks with apple wedges, potato gratin and both sauces. Sprinkle with parsley.