Rosemary filet with shallots & truffle gratin

Name: Rosemary filet with shallots & truffle gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 5 TSP Truffle butter (glass); 7-10 Tbsp salt and pepper; 250 g Whipped cream; 150 g small shallots or pearl onions; 3 TABLESPOONS clarified butter; 2 TABLESPOONS Sugar; 100 ml Beef stock (glass); 4 long stems rosemary; 4 Beef fillet steaks (approx. 175 g each); 2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Kitchen yarn

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
5 TSP Truffle butter (glass)
7-10 Tbsp salt and pepper
250 g Whipped cream
150 g small shallots or pearl onions
3 TABLESPOONS clarified butter
2 TABLESPOONS Sugar
100 ml Beef stock (glass)
4 long stems rosemary
4 Beef fillet steaks (approx. 175 g each)
2 TABLESPOONS Balsamic vinegar
7-10 Tbsp Kitchen yarn

Directions

1
Peel and wash the potatoes and slice them into thin slices. Grease 4 gratin dishes (approx. 200 ml content) with some truffle butter. Layer the potatoes like roof tiles, season with salt and pepper.
2
Warm the cream, melt the remaining truffle butter in it. Pour over the potatoes. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 45 minutes until golden brown.
3
Cook the shallots in boiling water for 1-2 minutes. Quench and peel. Then fry in 1 tbsp. hot clarified butter. Season with pepper. Sprinkle with sugar and caramelise until golden. Deglaze with stock, bring to the boil and simmer for about 5 minutes.
4
Wash the rosemary and shake dry.
5
Pat the steaks dry and tie 1 sprig of rosemary around each. Fry the steaks in 2 tablespoons of hot clarified butter for about 3 minutes on each side. Season with salt and pepper, keep warm. Add balsamic vinegar to the meat.
6
Add shallots, simmer briefly and season to taste. Serve everything. Add the Romanesco.
7
Drink: red wine, e.g. 2007 Mönch Berthold red wine cuvée dry, wine manufactory Untertürkheim