Roast beef with onions, beans and potatoes gratin

Ingredients for 2 servings:

• 6 thick potatoes, waxy
• 1 cup of cream, approx. 200 g
• 250 ml milk
• 1 tbsp broth, granulated
• nutmeg
• salt and pepper
• 1 large garlic clove(s)
• 30 g butter
• 1 large onion(s)
• Butter for frying
• 1 tbsp flour
• 1 tsp tomato paste
• 100 ml port wine
• 250 ml beef stock
• 300 g green beans
• 1 small shallot(s)
• 50 g bacon
• 100 ml vegetable stock
• 2 large slices of roast beef
• Oil for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 170°C fan/convection oven. For the potato gratin, peel and finely slice the potatoes. Mix the cream, milk, granulated stock, nutmeg, salt, and pepper in a saucepan with the potato slices and bring to a boil. Chop the garlic and add it. After 10 minutes, place it in a casserole dish. Sprinkle with butter. Bake in the preheated oven on the middle rack for about 25-30 minutes. For the onion sauce, halve the onion and slice into thin rings. Sauté in butter for about 5 minutes and dust with flour. Add the tomato paste and fry. Deglaze with the port wine and reduce slightly. Now add the beef stock and season with salt and pepper. Reduce the sauce slightly over low heat. For the bacon beans, wash and trim the beans and halve if necessary. Finely dice the shallot. Fry the bacon in a pan and sauté with the shallot. Add the beans and deglaze with the vegetable stock, then cook over medium heat. Trim the meat and flatten it slightly. Sear the steaks in a very hot pan with oil and season with salt and pepper. For medium, cook for about 3-4 minutes on each side. Then arrange all the side dishes and pour the sauce over the steaks.