Potato and mushroom gratin with rump steak

Name: Potato and mushroom gratin with rump steak
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 150 g Mushrooms; 400 g Potatoes; 6 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Comté cheese; 100 g Whipped cream; 1 TEASPOON Mustard seed; 2 Rump steaks (approx. 200 g each); 4 Stem(s) Thyme; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

150 g Mushrooms
400 g Potatoes
6 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Comté cheese
100 g Whipped cream
1 TEASPOON Mustard seed
2 Rump steaks (approx. 200 g each)
4 Stem(s) Thyme
7-10 Tbsp Grease

Directions

1
Clean, clean and halve the mushrooms. Peel and wash potatoes and cut or slice them into thin slices (approx. 3 mm). Heat 4 tablespoons of oil in a frying pan in portions. Fry the potato slices for about 3 minutes each. Take out potatoes and fry mushrooms in the frying fat for about 3 minutes while turning. Season with salt and pepper
2
Grate cheese. Whisk cream and cheese, season with salt and pepper. Fill potato slices and mushrooms into 1 greased casserole dish. Pour cream mixture over it. Sprinkle with mustard. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 15 minutes
3
Dab meat dry, cut the fat edge several times. Season with salt. Heat 2 tablespoons of oil in a frying pan and fry the steaks for about 5 minutes, turning them over. Remove the steaks, season with pepper and leave to rest. Wash the thyme, shake dry and remove the leaves from the stems. Arrange gratin on the steaks and sprinkle with thyme