Nut and potato gratin with fillet steak

Name: Nut and potato gratin with fillet steak
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 50 g Hazelnut flakes; 1-2 Garlic cloves; 1 kg Potatoes (mainly waxy); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried thyme; 40 g freshly grated Parmesan cheese; 100 ml Milk; 100 g Whipped cream; 2 medium-sized onions; 1 glass (370 ml/185 g stripping) small chanterelles; 2-3 TABLESPOONS Oil; 4 Beef fillet steaks (approx. 180 g each); 20 g Butter or margarine; 150 ml Beef stock; 7-10 Tbsp fresh thyme; 7-10 Tbsp Grease; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

50 g Hazelnut flakes
1-2 Garlic cloves
1 kg Potatoes (mainly waxy)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried thyme
40 g freshly grated Parmesan cheese
100 ml Milk
100 g Whipped cream
2 medium-sized onions
1 glass (370 ml/185 g stripping) small chanterelles
2-3 TABLESPOONS Oil
4 Beef fillet steaks (approx. 180 g each)
20 g Butter or margarine
150 ml Beef stock
7-10 Tbsp fresh thyme
7-10 Tbsp Grease
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Lightly roast the hazelnut flakes in a pan without fat, remove and let them cool down. Peel garlic and press it through a garlic press. Peel, wash and thinly slice the potatoes. Grease a large gratin dish and place the potatoes in the dish in flakes. Season with salt and pepper, spread garlic and thyme on top and sprinkle with hazelnut leaves and parmesan. Add milk and cream.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. In the meantime peel and halve the onions and cut them into fine strips. Drain the chanterelles. Heat the oil in a pan. Tie the fillet steaks with kitchen string and fry them in the hot oil for approx. 6 minutes, turning them over. Season with salt and pepper, remove from the pan, wrap in aluminium foil and keep warm. Put the fat in the hot pan and fry the onions for about 2 minutes while turning. Add chanterelles and fry everything for about 3 minutes. Deglaze with beef stock and cook again for about 1 minute. Season with salt and pepper. Cut 4 portions out of the finished potato gratin with a round cookie cutter (approx. 9 cm Ø) and put them on preheated plates.
3
Season with salt and pepper, remove from the pan, wrap in aluminium foil and keep warm. Put the fat in the hot pan and fry the onions for about 2 minutes while turning. Add chanterelles and fry everything for about 3 minutes. Deglaze with beef stock and cook again for about 1 minute. Season with salt and pepper. Cut 4 portions out of the finished potato gratin with a round cookie cutter (approx. 9 cm Ø) and put them on preheated plates. Serve the fillet steaks and the chanterelle and onion melt with it and immediately garnish with thyme. Broccoli tastes good with it