Description
Traditionally of French origin, the classic potato dish served with steak receives a hint of Swedish cuisine by using the unique cheese Västerbottensost.
Ingredients
Scale
Potatoes au gratin:
- 10 firm potatoes, peeled and sliced
- butter
- 400 ml (13.5 fluid ounces) cream
- 1 scallion, chopped
- 1 shallot, peeled and finely chopped
- salt and pepper
- 350 ml (11.8 ounces by volume) grated Västerbottensost
Beef
- 600g (21 ounces or 1.3 pounds) dry aged entrecôte, whole piece
- salt and pepper
- 300g (10.5 ounces) small porcini mushrooms, or larger sliced
- olive oil
- squeezed juice of 1 lemon
Fig and olive gravy:
- 300 ml (10.5 fluid ounces) pork gravy or boiled chicken broth
- 2 tbsp fig marmalade
- 1 tbsp fig vinegar
- 5 seedless green olives, chopped
- 4 fresh figs, cut into wedges
- 1 clove of garlic, peeled and crushed
- a few sprigs of thyme
Instructions
- Preheat the oven to 175°C. Place the potatoes in a greased oven proof dish. Mix the remaining ingredients to the gratin and pour over the potatoes. Bake for about 40 minutes.
- Allow the meat to reach room temperature. Grill the meat on all sides with salt and pepper. Fry the entrecôte in the oven at 175°C until the internal temperature is 58-60°C. Let the meat rest in aluminum foil.
- Fry the mushrooms with a little olive oil until golden brown. Season with salt and pepper. Mix the ingredients for the fig and olive gravy in a saucepan and bring to a boil. Squeeze lemon juice over the meat and carve it into slices, serve with the gratin and gravy.
- Category: Meal, Main, Side
- Cuisine: French and Swedish Fusion