Marinated and grilled fillet of beef with potato gratin

Description

Interpretation of the recipe from Jamie Oliver. Share a recipe that made my husband for Valentine's Day - husband in ecstasy - what's required! Also a wonderful recipe for a dinner party of guests. Tender meat with a slightly crisp crust of potato gratin - who can resist!

Ingredients

Beef

900 g
Salt

1 Tbsp
Black pepper

1 tsp
Rosemary

4 piece
Garlic
Olive oil

5 Tbsp
Potatoes

1.2 kg
Dry red wine

500 ml
Butter

220 g
Jam

1 Tbsp

Cooking

Preheat oven to 250ºC/ gas 8. Trim the fillet from the foil and excess fat

Rosemary, garlic and coarse salt

Grind ingredients in a mortar

Add the olive oil (3 tbsp) and black pepper

Spread the weight around the beef fillet. Set aside, let it marinated

Peel the potatoes

Cut the potatoes into slices thickness of 0.5 cm

Parboil the sliced potatoes in boiling salted water

Boil about 5 minutes.

Drain in a colander and put the potatoes in a bowl, add 2-3 tablespoons of olive oil, good salt!

50 g butter mix with grinded garlic. I like the round baking dish, but you can use a non-stick pan with a metal handle, or even do small portions of casseroles

Put the potatoes into the baking, pre-greased with garlic butter, and then spread the butter on each layer

Put the filled form to the side

Heat a deep pan

Fry the beef fillet in the pan on all sides

3 heads garlic, cut in half and place in a baking tray, place the beef on top and place in oven on the middle shelf, and the potatoes on the shelf below

After 20 minutes, add red wine and butter in the pan to the meat and put the meat in the oven. At the same time a clean kitchen towel, press the potato casserole and put back in the oven for another 20-30 minutes

After 20 minutes remove the beef from the oven and place on a (preferably wooden) cutting Board or platter to rest. We love meat "medium", you can hold the meat in the oven longer

Put the pan with the sauce on the stove, you need to mash boiled/roasted garlic into the sauce to get maximum flavor. Boil to reduce sauce by a quarter and thick.