Beef medallions with blue cheese, potato cake and grapefruit salad

1 kg fillet of beef
1 tbsp butter
salt and pepper
400 ml light crème fraîche
Blue cheese

potato cake:
1 kg of potatoes, floury variety
150 g Västerbottensost, grated
1 finely chopped clove of garlic
2 eggs
300 ml whipped cream
100 ml milk
salt and pepper

grapefruit salad:
2 blood grapefruit
100 ml black olives
100 ml finely chopped parsley
1 small frisee lettuce head
salt and pepper

Preheat the oven to 200°C. Fill a roasting pan halfway with hot water and place in the bottom part of the oven. Peel and thinly slice the potatoes. Whisk the eggs and cream in a bowl and then mix the remaining ingredients into the potato cake. Line the inside of an oven dish with removable edges with foil. Pack it with potatoes. Press to make sure it is packed tightly. Add the egg and cream mixture.

Set the oven dish in the water-filled roasting pan and bake for about 1 1/2 hrs. Use a skewer to see if the potatoes have softened. Let the potato cake cool a little before serving, as it will be easier to cut pieces from it. Brown the meat in butter in a frying pan. Season with salt and pepper. Roast in the oven for about 15 minutes or until the meat has an internal temperature of about 60°C. Peel and fillet the grapefruit to produce skinless wedges. Gently mix the grapefruit with parsley, olives and frisee lettuce. Season with salt and pepper. Serve the fillets of beef with potato cake, grapefruit salad and blue cheese sauce.

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