Filet Mignon with Potato Gratin

1. 1 Beef tenderloinpack 500 g ≈ $20.00 200 g
2. 2 Potatoes≈ $2.15 per kg 200 g
3. 3 Heavy cream 33%pack 250 ml ≈ $2.20 80 ml
4. 4 Parmesanpack 200 g ≈ $6.00 20 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Butterpack 180 g ≈ $1.60 15 g
7. 7 Fresh rosemarypack 20 g ≈ $2.00 3 g
8. 8 Salt 3 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the potatoes² and cut into 0.5 cm slices; peel and finely chop the garlic⁵; mix the cream with garlic and salt; grease the baking dish with butter⁶.

2. Season the filet mignon with salt and pepper; heat oil in a skillet over high heat and sear the medallions 3 minutes per side until golden; remove and set aside.

3. Assemble the gratin in layers: lay potato² slices in the dish, pour over the garlic⁵ cream and season with salt, and sprinkle with Parmesan⁴; repeat until the dish is filled.

4. Bake the gratin in a 180°C oven for about 40 minutes until golden and the potatoes² are tender; test with a knife to ensure it pierces easily.

5. Return the filet mignon to the dish next to the gratin and continue baking for 6 minutes to heat through and reach the desired doneness.

6. Rest and serve: let the meat rest for 5 minutes; serve with the gratin and rosemary.