Summary

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

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Instructions

1. Preheat the oven to 180 ° C fan oven.
2. 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.
3. 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.
4. 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.
5. Serve the beef steaks with potato gratin, possibly serve with a salad.