Beef Fillet with Potato Cream and Parmesan Biscuit

Ingredients

• 300 g starchy potatoes
• Salt
• 4 beef fillet steaks (about 160 g each)
• Pepper
• 5 tbsp olive oil
• 40 g green olives (pitted)
• 60 ml hot milk
• 4 tbsp grated Parmesan
• garden cress (for garnish)

Instructions

1. 1.

   Peel, cube the potatoes and cook in salted water for about 20 minutes.

2. 2.

   Preheat the oven to 100 °C with fan and top heat.

3. 3.

   Rinse the steaks, pat dry and season with salt and pepper. Brown them in 1 tbsp hot oil on both sides, then finish cooking on a rack (fat pan underneath) in the oven for about 15 minutes (longer or shorter depending on thickness or desired doneness; medium internal temperature ~55 °C).

4. 4.

   Drain the potatoes and let them steam dry. Drain the olives well and finely chop. Mix the milk and remaining olive oil into the potatoes until a smooth purée forms.

5. 5.

   Place four heaps of Parmesan in a hot, greased pan and slowly melt to a golden brown. Remove immediately and cool on a plate or board.

6. 6.

   Take the steaks out of the oven, let them rest briefly, then serve halved with the purée and the Parmesan biscuits.

7. 7.

   Garnish with garden cress before serving.