Day 19: BBQ’d premium beef eye fillet with potato gratin
This is a bit of a cheat, it’s certainly not the first time steak has been made in this household, however I love, love, love potato gratin and I’ve never made it from scratch. It’s always been one of those restaurant treats. However, today on our wedding anniversary – why not give it a go?
- 4 potatoes
- 500ml of light cream
- 1 shallot
- 2 tbs of parmigiano reggiano
- 2 garlic cloves
- Salt, pepper and nutmeg
- butter to coat the dish
The milk was’t used in the end and another 1/2 a potato was needed.
I read in several recipes to heat up the cream first. I don’t know why but I did it. I mixed in the crushed garlic, the finely chopped onion, 2 tablespoons of parmigiano reggiano, a teaspoon or so of nutmeg and salt/pepper to taste into the cream.
Butter the pan, add a layer of thinly sliced (3mm) potato, slightly overlapping and pour the cream mix over it. Add another 2 layers and put into the over at 160C for 45 mins in a fan assisted oven otherwise you may need an hour.
We added some more grated cheese 5 mins before taking out of the oven too crisp up the top.
Remove steaks from the fridge for 30 mins before cooking. Fire up the barbecue and allow to heat up for 10 mins. Right before they go on the grill, season the steak with salt and pepper only.
Cook steak to preferred liking. Obviously, rare is best! Allow to rest on a heated plate and cover with foil for 10 mins-ish before serving.
Add token greenery if you must. Serve all with a sensational red wine. Get ready to eat: