Steak with Porcini Potato Gratin

Ingredients

• 500 g waxy potatoes
• 350 g porcini mushrooms
• soft butter (for the dish)
• 1 Garlic clove
• 350 ml heavy cream
• Salt
• pepper (from the grinder)','freshly grated nutmeg
• 4 beef steaks (pre‑cooked, 180 g each)
• 2 tbsp Vegetable oil
• 100 ml dry red wine
• 150 ml Heavy Cream
• 1 sprig rosemary

Instructions

1. 1.

   Preheat the oven to 190°C with upper and lower heat.

2. 2.

   Peel, wash, and slice the potatoes thinly or into rounds. Clean the mushrooms and slice them thinly. Rub a buttered baking dish with a pressed garlic clove. Layer potato slices and mushroom slices alternately, finishing with mushrooms. Season the cream with salt, pepper, and nutmeg, pour over, and bake in the preheated oven for about 40 minutes.

3. 3.

   Meanwhile wash the meat, pat dry, season with salt and pepper, and sear all sides in a hot pan with 2 tbsp oil. Remove and wrap in foil to rest briefly.

4. 4.

   Deglaze the pan with red wine, add cream, insert rosemary, and simmer over medium heat for about 8 minutes. Strain, season with salt and pepper, and thicken with starch if desired.

5. 5.

   Plate the gratin with the beef steaks on warmed plates, drizzle with sauce, and serve.