Fillet steak with Pommery mustard sauce and potato gratin

Name: Fillet steak with Pommery mustard sauce and potato gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes; 300 g Whipped cream; 100 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g grated parmesan cheese; 2 Shallots; 4 Beef fillet steaks (125-150 g each); 2-3 stem(s) Sage; 4 discs Bacon; 25 g Butter or margarine; 15 g Flour; 2-3 TABLESPOONS Pommery mustard; 7-10 Tbsp Sugar; 450 g frozen broad beans; 2 TABLESPOONS Oil; 2-3 stem(s) Thyme; 4 Chive straws; 7-10 Tbsp Parsley; 7-10 Tbsp Grease; 7-10 Tbsp Kitchen yarn

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes
300 g Whipped cream
100 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g grated parmesan cheese
2 Shallots
4 Beef fillet steaks (125-150 g each)
2-3 stem(s) Sage
4 discs Bacon
25 g Butter or margarine
15 g Flour
2-3 TABLESPOONS Pommery mustard
7-10 Tbsp Sugar
450 g frozen broad beans
2 TABLESPOONS Oil
2-3 stem(s) Thyme
4 Chive straws
7-10 Tbsp Parsley
7-10 Tbsp Grease
7-10 Tbsp Kitchen yarn

Directions

1
Peel and wash the potatoes and cut them into very thin slices. Mix 100 g cream and stock. Spread the potato slices on a tea towel and season with salt and pepper. Fill into a greased casserole dish (24 cm Ø) in a fan shape. Sprinkle several times with Parmesan cheese. Pour cream mixture over it.
2
Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. In the meantime peel and finely dice the shallots. Wash the meat and dab dry. Wash the sage and pluck the leaves from the stalks. Cover bacon with 1-2 sage leaves, place around the edge of each steak and tie with kitchen string. Put the steaks in a cool place again. In the meantime melt fat in a pot, add shallots and stew until translucent. Dust with flour, sauté, deglaze with 200 ml water and 200 g cream, bring to the boil while stirring. Stir in mustard, season to taste with salt, pepper and sugar. Keep sauce warm. Put beans into boiling salted water and cook for about 7 minutes. Heat oil in a pan and fry meat in it for 2-3 minutes on each side.
3
In the meantime melt fat in a pot, add shallots and stew until translucent. Dust with flour, sauté, deglaze with 200 ml water and 200 g cream, bring to the boil while stirring. Stir in mustard, season to taste with salt, pepper and sugar. Keep sauce warm. Put beans into boiling salted water and cook for about 7 minutes. Heat oil in a pan and fry meat in it for 2-3 minutes on each side. Then season with salt and pepper. Wash the thyme, shake dry, pluck the leaves from the stalks and briefly add to the frying fat. Drain the beans and tie them up with chives to form packets. Cut gratin into cake pieces. Gratin, bean packets sprinkled with thyme fat, arrange steak and sauce on plates. Garnish with parsley
4
Then season with salt and pepper. Wash the thyme, shake dry, pluck the leaves from the stalks and briefly add to the frying fat. Drain the beans and tie them up with chives to form packets. Cut gratin into cake pieces. Gratin, bean packets sprinkled with thyme fat, arrange steak and sauce on plates. Garnish with parsley