Beef Fillet with Nut Crust and Gratin
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the gratin:
- 620 g potatoes, waxy
- salt and pepper
- nutmeg
- 200 ml cream
- Fat for the shape
For the crust:
- 2 slices toast
- 50 g walnuts
- 50 g butter, soft
- 1 egg (s)
- 2 fillet steak (s) 150 g each
- 1 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C fan oven.
- Wash, peel and finely slice the potatoes. Layer the slices in a greased dish, seasoning each layer with salt, pepper and nutmeg. Pour on the cream. Bake the gratin for approx. 50 - 60 minutes. Cover the potato gratin with aluminum foil for the first 30 minutes, then finish cooking with the open.
- For the crust, remove the crust from the toast, cut into cubes and finely grind with walnuts in a lightning chopper. Mix the butter in flakes with the egg, season with salt and pepper and mix into the nut mass.
- Fry the beef steaks in clarified butter for 2 minutes on each side, then place on a tray or in a baking dish and season with salt and pepper. Then spread the nut mixture about 2 cm thick. Cook the beef steaks in the oven for approx. 6 - 8 minutes. Switch on the grill in the last 2 minutes.
- Serve the beef steaks with potato gratin, possibly serve with a salad.
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