Entrecôte with potatoes au gratin

Potatoes au gratin:
10 firm potatoes, peeled and sliced
400 ml cream
1 scallion, chopped
1 shallot, peeled and finely chopped
salt and pepper
350 ml grated Västerbottensost

600g dry aged entrecôte, whole piece
salt and pepper
300g small porcini mushrooms, or larger sliced
olive oil
squeezed juice of 1 lemon

Fig and olive gravy:
300 ml pork gravy or boiled chicken broth
2 tbsp fig marmalade
1 tbsp fig vinegar
5 seedless green olives, chopped
4 fresh figs, cut into wedges
1 clove of garlic, peeled and crushed
a few sprigs of thyme

Preheat the oven to 175°C. Place the potatoes in a greased oven proof dish. Mix the remaining ingredients to the gratin and pour over the potatoes. Bake for about 40 minutes.

Allow the meat to reach room temperature. Grill the meat on all sides with salt and pepper. Fry the entrecôte in the oven at 175°C until the internal temperature is 58-60°C. Let the meat rest in aluminium foil.

Fry the mushrooms with a little olive oil until golden brown. Season with salt and pepper. Mix the ingredients for the fig and olive gravy in a saucepan and bring to a boil. Squeeze lemon juice over the meat and carve it into slices, serve with the gratin and gravy.

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