Pepper steak with broccoli and potato gratin (for 1 person)

Name: Pepper steak with broccoli and potato gratin (for 1 person)
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 300 g Potatoes; 7-10 Tbsp some rosemary needles; 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Broccoli; 7-10 Tbsp grated nutmeg; 1 (approx. 150 g) Beef fillet steak; 1 TEASPOON Oil; 100 ml Beef stock; 1 TEASPOON green and red pickled peppercorns; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and rosemary

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

300 g Potatoes
7-10 Tbsp some rosemary needles
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Broccoli
7-10 Tbsp grated nutmeg
1 (approx. 150 g) Beef fillet steak
1 TEASPOON Oil
100 ml Beef stock
1 TEASPOON green and red pickled peppercorns
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and rosemary

Directions

1
Peel, wash and finely slice the potatoes. Grease an ovenproof dish and place the potatoes in flakes. Finely chop the rosemary. Season the cream with salt, pepper and rosemary and pour over the cream. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. In the meantime, clean and wash the broccoli and divide into small florets.
2
Shortly before serving, cook in boiling salted water, seasoned with a little nutmeg, for about 8 minutes. Wash the steak and dab dry. Fry in hot oil on each side over high heat, season with salt. Fry for a further 5-10 minutes according to taste. Deglaze with the stock, add peppercorns and season with lemon juice. Serve garnished with lemon and rosemary