Steak with roasted onion-cognac sauce and gratin

Name: Steak with roasted onion-cognac sauce and gratin
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 (approx. 1 kg) Red cabbage; 1 Onion; 1 TABLESPOON clarified butter; 1⁄4 l dry red wine; 75 ml Balsamic vinegar; 1 Bay leaf; 1 Cinnamon stick; 1⁄2 Tsp Allspice; 3 Cloves; 1 (approx. 250 g) Mango; 1 Apples (e.g. Cox Orange); 1 TABLESPOON Lemon juice; 150 g sweet orange marmalade; 400 g waxy potatoes; 400 g Celeriac; 80 g Cheddar (piece); 350 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Sweet peppers; 200 g Shallots; 1 TABLESPOON black peppercorns; 1 collar flat leaf parsley; 4 Beef fillet steaks (à approx. 150 g; 3-4 cm high); 2 TABLESPOONS Oil; 1 coated tbsp. flour; 5 TABLESPOONS Cognac; 200 ml Beef stock; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 (approx. 1 kg) Red cabbage
1 Onion
1 TABLESPOON clarified butter
1⁄4 l dry red wine
75 ml Balsamic vinegar
1 Bay leaf
1 Cinnamon stick
1⁄2 Tsp Allspice
3 Cloves
1 (approx. 250 g) Mango
1 Apples (e.g. Cox Orange)
1 TABLESPOON Lemon juice
150 g sweet orange marmalade
400 g waxy potatoes
400 g Celeriac
80 g Cheddar (piece)
350 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Sweet peppers
200 g Shallots
1 TABLESPOON black peppercorns
1 collar flat leaf parsley
4 Beef fillet steaks (à approx. 150 g; 3-4 cm high)
2 TABLESPOONS Oil
1 coated tbsp. flour
5 TABLESPOONS Cognac
200 ml Beef stock
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
For the red cabbage, clean and wash 1 red cabbage (approx. 1 kg) and cut it into fine strips from the stalk. Peel and chop 1 onion. Heat 1 tbsp. clarified butter in a large pot, fry onion in it.
2
Steam cabbage briefly. Deglaze with 1⁄4 l dry red wine and 75 ml balsamic vinegar.
3
Season with 1 bay leaf, 1 cinnamon stick, 1⁄2 tsp. allspice, 3 cloves, approx. 1 tsp. salt, pepper and 1 tbsp. sugar. Bring to the boil, cover and stew for about 1 hour. Peel 1 mango (approx. 250 g), cut the flesh from the stone and dice.
4
Wash 1 apple (e.g. Cox Orange), cut off 4 sides and cut out small stars with a cookie cutter. Cut the rest into small pieces. Sprinkle both with 1 tbsp. lemon juice. Mix mango, rest apple and 150 g sweet orange marmalade with the cabbage.
5
Season again with salt and pepper.
6
Preheat the oven for the gratin dish (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease an ovenproof dish (approx. 22 cm Ø) well. Peel and wash the potatoes and celery and slice or cut them into fine slices.
7
Finely grate the cheddar. Mix vegetables and cheese with 200 g cream in a bowl. Season with salt and nutmeg. Pour the mixture into the tin and bake in a hot oven on the lowest shelf for 40-50 minutes.
8
If necessary, cover with aluminium foil about 10 minutes before the end of the baking time.
9
Peel the shallots and dice them very finely. Crush the peppercorns in a mortar. Wash parsley, shake dry, pluck off leaves and chop finely. Dab meat dry. Heat the oil in a large pan.
10
Sauté the meat in it for about 1 minute per side. Then fry on medium heat for 2-3 minutes on each side. Season with salt and ground pepper. Wrap in aluminium foil and put aside.
11
For the sauce, fry shallots in hot frying fat until golden brown. Dust with 1 teaspoon paprika and flour and sauté briefly. Deglaze with cognac, 150 g cream and stock and simmer for about 5 minutes. Stir in parsley.
12
Season to taste with salt, pepper and a little sugar.
13
Wrap the meat out of the foil and spread hot sauce over it. Serve with red cabbage and gratin.