Fillet steaks with pepper crust & onion gratin

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the gratins, peel onions, except for 1, and cut into slices. Grate the cheese. Heat 2 tablespoons of butter in a saucepan. Sauté the flour lightly in it. Stir in 200 ml water, milk and stock. Bring to the boil and simmer for about 5 minutes.

2. 2

   Melt the cheese in the sauce. Season with salt and pepper and mix with the onion slices. Pour into four small or one large casserole dish. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

3. 3

   manufacturer) bake for about 1 hour.

4. 4

   For the steaks, crush peppercorns in a mortar. Put the pepper through a fine sieve so that the pepper dust does not burn when frying.

5. 5

   Pat the steaks dry. Season with salt and crushed pepper, press on a little. Heat oil in a pan. Fry the steaks in it on medium heat for 3-4 minutes on each side. Wrap in aluminium foil and let it rest.

6. 6

   Peel the remaining onion, dice finely and fry in hot frying fat until translucent. Deglaze with cognac. Add 2-3 tbsp. ice-cold butter in small pieces and fold in until the sauce thickens slightly (do not boil any more!).

7. 7

   Season the sauce with salt and pepper. Arrange everything and sprinkle the steaks with salt flakes.

Nutrition Facts

KCAL
630 kcal

CARBS
17 g

FATS
34 g

PROTEINS
53 g