Pepper steak with broccoli and potato gratin (serves 4)

Name: Pepper steak with broccoli and potato gratin (serves 4)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 2-3 Branches of rosemary; 375 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Broccoli; 7-10 Tbsp grated nutmeg; 4 Beef fillet steaks (approx. 150 g each); 2 TABLESPOONS Oil; 200-300 ml Beef stock; 1 TABLESPOON green and red pickled peppercorns; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and rosemary; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
2-3 Branches of rosemary
375 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Broccoli
7-10 Tbsp grated nutmeg
4 Beef fillet steaks (approx. 150 g each)
2 TABLESPOONS Oil
200-300 ml Beef stock
1 TABLESPOON green and red pickled peppercorns
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and rosemary
7-10 Tbsp Grease

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/ convection oven: 175 °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 steaks and pat them 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