John Myers
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Beef Steak with Potato Gratin on Ratatouille and Bacon Beans
The perfect beef steak with potato gratin on ratatouille and bacon beans recipe with a picture and simple step-by-step instructions.
Potato muffins:
- 200 g Clarified butter
- 1 kg Potatoes
- 90 g Butter
- 1 Msp Nutmeg
- 1 Msp Garlic
- 125 g Gouda cheese
- 200 ml Whipped cream
- 1 Msp Salt
- 1 Msp Pepper
Beans with bacon:
- Beans
- Bacon
- 1 Msp Salt
- 1 Msp Pepper
Ratatouille:
- 2 Pc. Zucchini
- 1 Pc. Eggplant fresh
- 2 Pc. Onions
- 2 Pc. Paprika
- 1 Msp Salt
- 1 Msp Pepper
- Herbs of Provence
Herb butter:
- 250 g Butter
- Fresh parsley
- Fresh basil
- Garlic
- Salt
- Pepper
Potato muffins:
- Peel the potatoes and grate them thinly. Preheat the oven to 180 degrees C. Grease the muffin cases with half the butter.
- Add the whipped cream and then mix the mixture well.
- Then form roses in the muffin tins and sprinkle with the rest of the cheese. Bake in the oven at 180 degrees C for 40 minutes.
Herb butter:
- Wash, dry and finely chop the herbs. Peel and finely chop the garlic.
- Put the softened butter, herbs and garlic in a bowl and knead with a fork.
- Then season with salt and mix with a magic wand. Chill until serving.
Beans with bacon:
- Boil the beans in boiling water for 8 minutes and then rinse with ice water.
- Then wrap the beans in the bacon, season with salt and pepper and fry over a high temperature.
Ratatouille:
- Peel and dice the onions and then roast them until golden brown. Then also dice the vegetables and add to the onions.
- Sear the ratatouille for about 15 minutes and then season with salt, pepper and Provence herbs.
Beef rump steaks:
- Fry the two finger-width steaks in clarified butter for exactly 2 minutes on each side.
- Wrapped in aluminum foil and seasoned with garlic, sage, pepper and thyme, put in the oven for 5 minutes at 180 degrees C.
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