Potato gratin with tournedos and stir-fried vegetables
Delicious gratin with a tender piece of meat with sautéed onions, forest mushrooms and green asparagus.
Ingredients:
For the gratin:
- 1 kg Cêlavíta potato slices
- 1 onion, in half rings
- 200 ml of milk
- 200 ml of cream
- 1 sprig of rosemary, finely chopped
- 2 cloves of garlic, grated
- 50 g grated old cheese or Gruyère
- Pepper and salt, to taste
- 4 tournedos (120-150g)
- 2 tbsp butter
- 1 tbsp sunflower oil
- 2 onions, cut into rings
- 100 g mixed mushrooms, clean
- 200 g green asparagus, peeled and cut into pieces
Preparation
Step 1:
Preheat the oven to 180 °C. Mix the potato slices with the sliced onion and salt and pepper to taste. Divide between 1 large baking dish or 4 single oven dishes.
Step 2:
Mix the milk, cream, rosemary, garlic rind and a pinch of salt. Pour this over the potatoes in the baking dish(s). Sprinkle the cheese over the baking dish(s). Place the baking dish(s) in the oven at 180C. After half an hour, check the cooking for the first time. If the top colours too quickly, cover the baking dish(s) with aluminium foil. The gratins take around 45 to 60 minutes to cook.
Step 3:
Salt and pepper the tournedos all around. Heat a frying pan with a knob of butter and a tablespoon of sunflower oil. Fry the tournedos for 3-5 minutes on each side, depending on the cooking you want to achieve. Place the tournedos on a plate covered with aluminium foil to rest. Then use the frying pan to gently fry the onions and mixed mushrooms until golden brown and soft.
Step 4:
Meanwhile, stir-fry the green asparagus pieces in a large pan with a small dash of sunflower oil and salt and pepper until tender, about 3 minutes.
Step 5:
Serve the tournedos on top of the stir-fried green asparagus, spoon the sautéed onion and mushrooms on top. Serve with the gratin in a separate bowl.
