Potato-fennel gratin with pepper steak

Name: Potato-fennel gratin with pepper steak
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Potatoes; 2 small fennel tubers; 250 g Whipped cream; 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Mini Roman salads; 2–3 Shallots; 100 g cherry tomatoes; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar; 5 TABLESPOONS Oil; 4 Beef fillet steaks (approx. 175 g each); 200 ml Beef stock or vegetable broth; 100 ml dry red wine; 1 TABLESPOON Butter; 1 coated tablespoon of cornflour; 2-3 TEASPOONS pickled green pepper; 7-10 Tbsp Grease; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g Potatoes
2 small fennel tubers
250 g Whipped cream
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Mini Roman salads
2–3 Shallots
100 g cherry tomatoes
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar
5 TABLESPOONS Oil
4 Beef fillet steaks (approx. 175 g each)
200 ml Beef stock or vegetable broth
100 ml dry red wine
1 TABLESPOON Butter
1 coated tablespoon of cornflour
2-3 TEASPOONS pickled green pepper
7-10 Tbsp Grease
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Peel and wash the potatoes and cut or slice them into thin slices. Fennel clean, wash, cut out hard stalk. Cut the fennel into fine slices. Scale the potato and fennel slices into one large or 4 small greased gratin dishes. Mix cream and milk, season with salt and pepper. Pour over the potatoes. Place tins on one half of a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes
2
Clean, wash and pluck the salad into bite-sized pieces. Peel shallots and cut into rings. Wash tomatoes, dab dry and cut in half. Season vinegar with salt, pepper and sugar, fold in 4 tablespoons of oil
3
Dab meat dry, season with salt and pepper, bind in shape if necessary
4
Heat 1 tablespoon of oil in a frying pan and fry the meat for 1-2 minutes on both sides. Place the meat next to the gratin on the baking tray approx. 18 minutes before the end of the cooking time, cook medium for approx. 8 minutes. Remove the meat, wrap in foil and let it rest. In the meantime, deglaze the meat in the pan with stock and red wine, add butter and simmer for about 10 minutes. Mix salad and vinaigrette, season again
5
Stir starch and 2 tablespoons of water until smooth. Thicken the sauce slightly and simmer for about 1 minute. Add green pepper, season sauce with salt and a little sugar. Remove the gratin and arrange on plates with meat, sauce and salad