Fillet steaks with chicory and potato gratin

Name: Fillet steaks with chicory and potato gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 1 Garlic clove; 200 g Whipped cream; 100 g medieval Gouda cheese; 8 Fillet of beef steaks (approx. 100 g each); 8 discs Breakfast bacon (Bacon); 3-4 Tbsp Oil; 7-10 Tbsp Pepper; 4 Chicory (ca. 200 g); 200 ml Vegetable broth (instant); 1 glass (400 ml) Beef stock; 2 TABLESPOONS Madeira (liqueur wine); 2 TABLESPOONS dark sauce thickener; 1 Tomato; 7-10 Tbsp Rosemary and flat-leaf parsley; 7-10 Tbsp Grease; 7-10 Tbsp little wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
1 Garlic clove
200 g Whipped cream
100 g medieval Gouda cheese
8 Fillet of beef steaks (approx. 100 g each)
8 discs Breakfast bacon (Bacon)
3-4 Tbsp Oil
7-10 Tbsp Pepper
4 Chicory (ca. 200 g)
200 ml Vegetable broth (instant)
1 glass (400 ml) Beef stock
2 TABLESPOONS Madeira (liqueur wine)
2 TABLESPOONS dark sauce thickener
1 Tomato
7-10 Tbsp Rosemary and flat-leaf parsley
7-10 Tbsp Grease
7-10 Tbsp little wooden skewers

Directions

1
Peel and wash the potatoes and cut them into thin slices. Grease a gratin dish and layer the potato slices. Season with salt. Peel garlic and press it through a garlic press. Spread on the potatoes. Pour cream over them and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 45-50 minutes.
2
Grate the cheese finely and sprinkle over the gratin 20 minutes before the end of the cooking time and gratinate. In the meantime, wash the meat and pat dry. Wrap the meat with bacon and pin it with small wooden skewers. Heat 2 tablespoons of oil in a frying pan and fry the steaks in it at medium heat for 10-12 minutes all around. Season with salt and pepper. Meanwhile clean, wash and halve the chicory. Heat the remaining oil in a second pan and fry the chicory halves in it. Season with salt and pepper. Deglaze with broth and stew for 12-15 minutes at low heat. Remove the fillet steaks from the pan and keep warm. Deglaze frying fat with stock and Madeira and bring to the boil.
3
Heat the remaining oil in a second pan and fry the chicory halves in it. Season with salt and pepper. Deglaze with broth and stew for 12-15 minutes at low heat. Remove the fillet steaks from the pan and keep warm. Deglaze frying fat with stock and Madeira and bring to the boil. Bind with sauce thickener and season with salt and pepper. Clean, wash and seed the tomato. Cut tomato into small cubes. Arrange steaks, chicory and sauce on a plate. Sprinkle with tomato cubes and serve garnished with rosemary and parsley as desired. Serve with the potato gratin
4
Bind with sauce thickener and season with salt and pepper. Clean, wash and seed the tomato. Cut tomato into small cubes. Arrange steaks, chicory and sauce on a plate. Sprinkle with tomato cubes and serve garnished with rosemary and parsley as desired. Serve with the potato gratin
5
Per person about 3400 kJ/ 810 kcal. E 63 g/ F 47 g/ KH 35 g