Casserole roast beef and parmesan potato gratin
Ingredients
Instructions
- 800 g Rump steak
- 1 kg Potatoes
- 1 bunch watercress
- 0.5 chopped onion
- 250 g Single cream
- 60 g grated parmesan
- 50 g Butter
- 1 tbsp. tablespoons Oil
- 1 tbsp. 4-pepper mix
- 1 pinch grated nutmeg
- Salt
- Pepper
- Preheat the oven to th. 7 (210°C).
- Peel the potatoes, wash them and cut them into thin slices.
- Butter a gratin dish (20 g) and put the potatoes in it.
- Season them with salt, pepper and nutmeg. Then add the chopped onion, parmesan and cream.
- Mix and slide the dish into the oven for about 35 minutes.
- Heat 30 g of butter in a casserole with a spoon. of oil.
- Put the meat to sear over high heat on all sides, then lower the heat. Season the roast with salt and pepper.
- Cover it halfway and let it cook for 25 minutes, turning it several times (rare cooking).
- Clean, wash and drain the watercress.
- When the meat is cooked, remove it from the casserole, place it in a dish on a small upturned plate, cover it with a sheet of aluminum foil and let it rest for ten minutes.
- Discard half of the cooking fat from the meat.
- Put the casserole back on the heat, add the pepper mixture and 15 cl of water.
- Gently reduce the juice by a third. Then add to it the blood that has drained from the roast during rest.
- Slice the meat, arrange it on plates with the potato gratin and a bunch of watercress. Serve with the juice on the side.
Casserole roast beef and parmesan potato gratin
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Casserole roast beef and parmesan potato gratin Recipe – Casserole roast beef and parmesan potato gratin Recipes
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