Fillet steak with Pommery mustard sauce

Name: Fillet steak with Pommery mustard sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 7-10 Tbsp a little + 2 tablespoons clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 250-300 g Whipped cream; 100 ml Milk; 3 TABLESPOONS grated parmesan; 4 Beef fillet steaks (approx. 150 g each); 4 discs Breakfast bacon (Bacon); 2 Shallots or 1 onion; 1 coated tbsp. flour; 2-3 TABLESPOONS Pommery mustard; 7-10 Tbsp Herbs; 7-10 Tbsp Kitchen yarn

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
7-10 Tbsp a little + 2 tablespoons clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
250-300 g Whipped cream
100 ml Milk
3 TABLESPOONS grated parmesan
4 Beef fillet steaks (approx. 150 g each)
4 discs Breakfast bacon (Bacon)
2 Shallots or 1 onion
1 coated tbsp. flour
2-3 TABLESPOONS Pommery mustard
7-10 Tbsp Herbs
7-10 Tbsp Kitchen yarn

Directions

1
Peel and wash the potatoes and slice or slice them thinly. Layer roof tiles in a greased gratin dish (24 cm Ø). Season with salt and pepper. Pour 100 g cream and milk over it. Sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 45-50 minutes
2
Pat the steaks dry. Wrap breakfast bacon around them and tie them up. Peel and finely dice shallots
3
Fry the steaks in 2 tablespoons of hot clarified butter for about 3 minutes on each side until brown. Season with pepper and a little salt, keep warm
4
Steam shallots in the frying fat until translucent. Dust with flour and sweat briefly. Stir in 200 ml water and 150-200 g cream. Bring to the boil and simmer for about 5 minutes. Stir in mustard. Season with salt, pepper and 1 pinch of sugar. Arrange everything and garnish with herbs. Green beans taste good with it
5
Drink: dry red wine