Filet Steak with Potato Gratin

Ingredients

• 2 slices beef tenderloin (about 160-180 g each)
• Salt
• black pepper (freshly ground)
• 1 tsp Herbes de Provence
• 2 tbsp oil
• 100 g mixed salad greens
• 1 tbsp good quality white wine vinegar
• 0.5 tsp mustard
• a pinch of sugar
• Salt
• black pepper (freshly ground)
• 1 tbsp walnut oil
• 1 tbsp Sunflower oil
• 1 slice country white bread
• 1 tbsp butter
• 500 g Potatoes
• 1 Garlic clove
• 30 g Butter
• 20 ml heavy cream
• Salt
• Pepper
• 40 g grated Parmesan cheese
• 1 tsp chopped mixed herbs

Instructions

1. 1.

   For the potato gratin, peel and thinly slice the potatoes. Peel and finely chop the garlic. Grease a smaller baking dish with butter and spread the garlic on the bottom. Layer the potato slices fan‑shaped, seasoning each layer with salt and pepper. Pour the cream over and top with about 1 tbsp of butter pieces. Bake in a preheated oven at 180°C (fan) for approximately 40-45 minutes. Fifteen minutes before the end of cooking, sprinkle the cheese and herbs on top and add the remaining butter, baking until golden.

2. 2.

   For the salad, tear the mixed greens into bite‑sized pieces, wash, dry, and pat them clean.

3. 3.

   To make the vinaigrette, whisk together mustard, vinegar, sugar, salt, and pepper. Whisk in the oil with a fork to emulsify, then taste and adjust seasoning.

4. 4.

   Remove the crust from the bread, cut it into small cubes, and fry in hot butter in a pan until golden brown. Drain on kitchen paper.

5. 5.

   Cook the steak in a hot pan with oil for about 2-4 minutes per side (depending on preference). Finish by seasoning with salt and pepper and sprinkling herbs. Wrap in foil and let rest at 70°C for another 5 minutes.

6. 6.

   To serve, toss the salad with the vinaigrette and arrange the steaks and gratin on plates. Sprinkle the salad with croutons.