Serves 1
Directions
- 1Season the steak with salt and black pepper.
- 2Flip the steak and season the other side with salt and black pepper.
- 3Place the steak in a vacuum seal bag.
- 4Vacuum seal the bag.
- 5Place the vacuum-sealed steak in water at 55°C for 2-3 hours.
- 6For the potato cream, add heavy cream to a pot.
- 7Add garlic and herbs.
- 8Season with salt and pepper.
- 9Heat without boiling.
- 10Slice potatoes thinly using a mandoline.
- 11Grease a baking dish with butter.
- 12Layer potato slices in the dish.
- 13Pour some cream over the first layer.
- 14Add another layer of potatoes.
- 15Repeat layering until all potatoes are used.
- 16Pour the remaining cream over the top.
- 17Cover the dish with foil and bake for about 30 minutes.
- 18Remove foil, grate cheese on top, and bake until golden.
- 19Remove the steak from the water once ready.
- 20Heat oil in a pan at high heat.
- 21Sear the steak on all sides.
- 22For the sauce, add butter to the pan.
- 23Add onion and black pepper.
- 24Add balsamic vinegar, beef stock, and cream.
- 25Finish with mustard.
- 26Stir to combine.
- 27Slice the steak.
- 28Serve the sliced steak with the potatoes au gratin and sauce.
Ingredients
- steak
- salt
- black pepper
- heavy cream
- garlic
- fresh herbs
- potatoes
- butter
- cheese
- oil
- butter
- onion
- black peppercorns
- balsamic vinegar
- beef stock
- mustard
Equipment
salt and pepper grindervacuum sealerstovepotmandolinebaking dishfoilgraterpantongsknife
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