Fillet Steak with Chanterelles and Potato Gratin

Is it allowed to post a dish that you have already had? You may, if the dish consists of individual parts that have already been on it, but in this combination has not yet been presented. And if the individual parts are all so delicious ;)

The steak is a low temp steak at 80° 35 minutes in the oven, then 5 minutes resting in aluminum foil and then seared 90 seconds each on both sides.

The gratin is Robert’s Gratin Dauphinois, but this time simmered for 15 minutes and then briefly put under the broiler, since the oven was occupied by the steak.

The chanterelles are quickly cleaned according to Thomas' method - sort out mushy mushrooms, then throw them into lukewarm water from 40cm and quickly fish them out again with the sieve. Repeat this 5-6 times until they are clean. Goes fast, but also goes only with the good selection, where all the mushrooms are still small, the heads still closed and overall still firm. Then sautéed in the pan and add a little cream.

Conclusion: this can be a quick classic with a little practice. The steak is a bit too coarse for NT, filet works better. I’ll test this again with 1 hour in the oven.