I love this dish and the harmony of the words: steak with potato gratin.
Better you can not match steak and potatoes. The soul of France in a court!
500 g entrecôte
4 branch (s) of rosemary
4 branch (s) of thyme
2 bay leaves
50 g of butter
For the gratin
900 g of hard-boiling potatoes
450 ml whipped cream
1 clove of garlic
250 g Gruyère or Gratin cheese
3 pinch (s) of salt, pepper, nutmeg
3 shots of white wine
Sous vide device
Beefer or cast iron pan (optional)
Heat water bath to the desired temperature. Preheat the oven to 180 ° C (circulating air).
Put entrecôte with rosemary, thyme, bay leaves and butter in the vacuum bag and mix well.
Vacuum the bag with the meat, place in the water bath and cook for 70 minutes.
Peel potatoes, cut in half and cut into thin slices (leave the sliced potatoes in their shape, do not pull apart).
Halve the garlic clove and generously rub in a casserole dish.
Put the sliced potato halves in the baking dish. When the soil is covered, stack gently on top of each other. Add the cream and wine, add salt, pepper (potatoes can tolerate a lot of salt) and grate nutmeg. Sprinkle the cheese over the potato cream mixture and place the casserole dish in the preheated oven for 60 minutes.
After the cooking time, remove the meat from the water and cut the bag. Drain off the brew.
Heat the pan to the highest level.If it starts to smoke easily, add the butter and steak and fry briefly on all sides until a uniform crust is obtained. For the preparation in Beefer, pre-heat the appliance at the highest flame. Adjust the insert so that the meat is 1 cm from the burner. Put the steak in the meat and sauté the steak for 15-30 seconds from each side, depending on the thickness.
Put the meat on a preheated plate, salt and serve for the gratin.