Ingredients (for 4 people)
For the sirloin steaks:
4 fillet steaks (200-250 g each)
2 c. with olive oil soup
3 cloves of garlic, crushed
2 branches of rosemary or fresh thyme
2 c. with butter soup
Salt and pepper to taste
For the potatoes stuffed with cheese:
800g potatoes, peeled and finely sliced (ideally mandolin-like)
2 c. with butter soup
2 c. with flour soup
400 ml of whole milk
200 ml of liquid cream
150 g grated cheddar (or a mix of cheddar and gruyere)
50 g of grated parmesan
1 clove garlic, finely chopped
Salt and pepper and nutmeg to taste
Fresh parsley for garnish (optional)
Preparation
Mashed Potatoes:
Preheat the oven to 180 ° C (350 ° F).
Prepare the cheese sauce:
Melt the butter in a saucepan over medium heat.
Add flour and mix well to form a rug.
Pour the milk gradually while whipping to avoid lumps, then incorporate the cream.
Let cook a few minutes until thickens.
Out of the fire, add cheddar, parmesan and minced garlic. Season with salt, pepper and a pinch of nutmeg.
Assemble the potatoes:
Butter up a gratin dish. Arrange a layer of potatoes, pour some of the cheese sauce, then repeat until worn out.
Cover in aluminum foil and bake for 45 minutes. Remove the paper and let scratch an additional 10-15 minutes.
Filet Steaks:
Prepare the steaks:
Take steaks out of fridge 30 minutes before cooking.
Season both sides generously with salt and pepper.
Cooking:
Heat the olive oil in a hot pan. Add the steaks and marinate 2-3 minutes on each side (adjust according to desired cooking degree).
Add the butter, crushed garlic and herbs. Marinate steaks with melted butter for 1-2 minutes.
Remove steaks from the pan, cover them lightly and let sit for 5 minutes.
Service
Arrange the steaks on individual plates with a generous portion of mashed potatoes.
Decorate with fresh parsley if desired.
Accompany a green salad or steamed vegetables for a touch of freshness.