Onion Beef Roast with Potato Gratin

Ingredients

• 800 g waxy potatoes
• 1 Garlic clove
• 4 tbsp plant oil
• 400 ml heavy cream (at least 30% fat)
• Salt
• Pepper (freshly ground)
• nutmeg
• 1 tsp freshly chopped thyme
• butter (for the ramekins)
• 4 vegetable onions
• 4 slices beef tenderloin (160 g each)
• 1 tsp tomato paste
• 600 ml beef broth
• 1 bay leaf
• 2 allspice berries
• 2 juniper berries
• 1 tsp Cornstarch
• flour (for dusting)
• 300 ml plant oil (for frying)

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) fan‑forced. Peel, wash and thinly slice or shave the potatoes for the gratin. Peel the garlic, finely chop it and sauté in a pot with 2 tbsp hot oil until translucent. Add the potato slices, pour over the cream, season with salt, pepper, nutmeg and thyme. Spoon the mixture into small buttered ramekins and bake in the preheated oven for 40–45 minutes until golden brown.

2. 2.

   Meanwhile peel the onions; dice two of them and cut the remaining two into rings. Wash the beef, pat dry, season with salt and pepper, then sear it on both sides in a hot pan with the remaining oil. Remove, wrap in foil and let rest briefly.

3. 3.

   Sauté the diced onions in the pan fat, stir in the tomato paste and deglaze with broth. Add spices, salt and pepper, simmer for 10 minutes over medium heat. Strain the sauce, thicken with cornstarch mixed in cold water, and adjust seasoning.

4. 4.

   Dust onion rings with flour, tap off excess, then fry in hot oil until golden brown. Remove with a slotted spoon and drain on kitchen paper. Arrange the potato gratin on warmed plates, add a splash of sauce, top each plate with a halved beef roast slice and garnish with the fried onion rings. Serve immediately.