Steaks with Potato Gratin

Ingredients

• 4 rump steaks (about 200 g each)
• Salt
• black pepper (freshly ground)
• 4 tbsp clarified butter
• 4 tbsp green peppercorns (pickled)
• 200 g heavy cream
• 1 tbsp cognac
• 1 Garlic clove
• 1 kg waxy potatoes
• 2 Eggs
• 0.5 l milk
• 50 g crème double
• Salt
• black pepper (freshly ground)
• 150 g grated Gruyère cheese
• butter (for the dish pan)
• lettuce leaves
• cherry tomatoes
• Chives

Instructions

1. 1.

   For the gratin, peel the garlic clove. Rub the baking dish with the garlic and then butter it. Wash, peel, and slice the potatoes into very thin rounds. Layer the potato slices in the dish and season with salt and pepper. Whisk together eggs, milk, and crème double and pour over the potatoes. Sprinkle grated cheese on top and bake in a preheated oven at 200°C for about 30-40 minutes until golden brown.

2. 2.

   For the steaks, make 3-4 shallow slits along the fat edge. Heat clarified butter in a pan and sear each steak side for 3-5 minutes (about 1 minute per cm of thickness or to preference). Remove and wrap in foil; let rest at 100°C for about 5-10 minutes. Meanwhile, reduce cream with cognac in the same pan until about half volume. Stir in green peppercorns, season, and keep warm.

3. 3.

   Arrange salad garnish on plates, place a slice of gratin on each. Add the steaks, pour sauce over them, and serve garnished with tomatoes and chives.