4 fillet steaks from Black Angus beef, 200 g each
1 kg of potatoes
200 grams of broccoli
80 g favorite horseradish
1 clove of garlic
200 ml sweet cream
50 ml strong meat broth
100g grated Gouda
100 grams of cream cheese
salt, pepper, nutmeg
Wash, peel and thinly slice the potatoes. Finely dice the shallots and sauté until translucent. Add the chopped garlic and half of the Rooty's horseradish. Sauté the potato slices briefly and deglaze with the broth and cream. Boil briefly. Add the cream cheese and season with salt, pepper and nutmeg. Line a casserole dish about five cm high with the briefly blanched broccoli and add the potato mixture. Sprinkle with the grated Gouda and bake in the oven for about 20 minutes at 180°C.
Let the finished gratin cool down a bit and cut out portions with a ring-shaped cutter. While the gratin is in the oven, you can sear the steaks and then cook them in the oven. The duration then depends on how well the steaks are done.
Sprinkle the finished steaks with coarse pepper.
TIPS FOR THE RECIPE
Mix the remaining Rooty's horseradish with medium hot table mustard and serve as a steak dip.