Fillet steaks with chanterelles & gratin

Name: Fillet steaks with chanterelles & gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes; 100 ml milk, 150 g whipped cream; 1-2 Garlic cloves; 7-10 Tbsp salt, pepper, fat; 40 g grated parmesan; 2 Onions; 1 glass (370 ml) Chanterelles; 4 Beef fillet steaks (approx. 180 g each); 1-2 TABLESPOONS Oil; 1 TABLESPOON + 2 tablespoons ice-cold butter; 200-250 ml Beef stock (glass); 7-10 Tbsp kitchen yarn, aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes
100 ml milk, 150 g whipped cream
1-2 Garlic cloves
7-10 Tbsp salt, pepper, fat
40 g grated parmesan
2 Onions
1 glass (370 ml) Chanterelles
4 Beef fillet steaks (approx. 180 g each)
1-2 TABLESPOONS Oil
1 TABLESPOON + 2 tablespoons ice-cold butter
200-250 ml Beef stock (glass)
7-10 Tbsp kitchen yarn, aluminium foil

Directions

1
Peel and wash the potatoes and slice or slice them thinly. Mix milk and cream. Peel garlic and press directly into it. Season with salt and pepper. Grease large gratin dish. Spread potatoes like roof tiles in it. Pour cream mixture over it. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes
2
Peel onions and cut them into fine strips. Drain chanterelles well. Tie the steaks into shape. Fry in hot oil for about 3 minutes on each side. Season, wrap in aluminium foil and let rest
3
Heat 1 tablespoon of butter in the frying fat. Fry the onions and chanterelles for about 3 minutes. Season. Deglaze with stock, boil down a little. Whip 2 tbsp. ice-cold butter in pieces (do not boil any more!). Season to taste
4
Cut 4 portions out of the gratin as desired with a round cookie cutter (approx. 9 cm Ø). Serve everything. Broccoli tastes good with it
5
Drink: full-bodied red wine