Filet Steak with Gratin

Ingredients

• 400 g swede (rutabaga)
• 400 g potatoes (starchy, boiling type)
• 200 g parmesan cheese (grated)
• 500 ml heavy cream
• 1 clove garlic (chopped)
• 640 g filet steak (4 steaks)
• 2 tbsp oil
• 100 ml veal stock
• a splash cognac
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   For the gratin, peel and finely grate the swede and potatoes. Layer them in a small baking dish. Whisk together cream with 200 g parmesan, garlic, a pinch of salt and pepper. Pour over the vegetables so they are almost covered. Sprinkle with remaining parmesan and bake in a preheated oven at 180°C fan-forced for about 40 minutes until golden brown. The liquid should be absorbed and the vegetables cooked.

2. 2.

   Season the filet steaks with salt and pepper, sear them briefly in hot oil on all sides, then remove and finish in the oven at 120°C top and bottom heat for about 10 minutes (adjust slightly shorter or longer depending on thickness). Deglaze the pan with cognac and veal stock and reduce. Season with salt and pepper.

3. 3.

   Divide the gratin onto warmed plates, place the steaks beside it, and pour the sauce over everything before serving.