Beef fillet with nut crust and gratin

Ingredients for 2 servings:

• 620 g potatoes, waxy
• salt and pepper
• nutmeg
• 200 ml cream
• Fat for the mold
• 2 slices of toast
• 50 g walnuts
• 50 g butter, soft
• 1 egg(s)
• 2 fillet steaks, each 150 g
• 1 tbsp clarified butter

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 180°C fan/convection oven. Wash, peel, and finely slice the potatoes. Layer the slices in a greased dish, seasoning each layer with salt, pepper, and nutmeg. Pour on the cream. Bake the gratin for about 50-60 minutes. Cover the potato gratin with aluminum foil for the first 30 minutes, then finish cooking uncovered. For the crust, remove the crust from the toast and cut it into cubes. Finely grind it with the walnuts in a food processor. Mix the butter with the egg, season with salt and pepper, and stir into the nut mixture. Brown the beef steaks in the clarified butter for 2 minutes on each side, then place them on a baking sheet or in a baking dish and season with salt and pepper. Spread the nut mixture on top to a thickness of about 2 cm. Cook the beef steaks in the oven for about 6-8 minutes. Turn on the broiler for the last 2 minutes. Serve the beef steaks with potato gratin and, if desired, a salad.