Flow rate
Second courses
Duration
70 minutes
Difficulty
Medium difficulty
Ingredients
- 700 g of beef sirloin
- 5-6 medium-large potatoes
- 1 clove of garlic
- 550 ml of milk
- Nutmeg to taste
- 200 g of Occelli® with Barolo
- 250 ml of fresh cream
- Occelli® butter to taste
- Salt to taste
- Pepper to taste
Preparation
Gratin savoyard is a French specialty made with potatoes: a delicious potato, cheese and cream flan that can be eaten as a main course or, in smaller portions, as a side dish.
In this recipe we will see how to prepare it using Occelli® al Barolo cheese and accompanying it with a nice sliced steak: the result is a second course for true gourmets, perfect for a special dinner.
Procedure
Remove the piece of meat that you will need for the cut from the refrigerator, so that it can remain at room temperature for at least an hour (it must not be cold from the refrigerator when cooking).
Now move on to prepare the gratin savoyard. Wash the potatoes, peel them and with the help of a mandolin cut them into fairly thin slices (the ideal thickness is 1.5-2 mm). Arrange them in a large bowl, where you will season them with salt and pepper.
Peel the garlic and put it in a saucepan with the milk: season it with a pinch of nutmeg, salt and pepper and heat everything. Once the milk is very hot, turn off the heat and remove the garlic. Then let it cool.
Meanwhile, cut the Occelli® al Barolo into small cubes.
When the flavored milk has cooled a little, add the fresh cream and mix well. Now all the ingredients are ready: you can then assemble the flan.
Butter a large baking pan (or, alternatively, single-serving cocottes) and distribute a first layer of potato slices.
Cover the potatoes with an even layer of Occelli® Barolo cubes and moisten everything with a little of the cream and milk mixture.
Continue in this way: alternate layers of potatoes, Occelli® al Barolo and milk with cream until you have finished the ingredients. On the last layer place a few flakes of Occelli® butter.
Bake the flan in a preheated oven at 180°C for approximately 40 minutes (or until it is well browned on the surface and well cooked and soft on the inside).
Once the gratin savoyard is ready, you can proceed with the cutting.
Massage the meat with salt and pepper to taste, while waiting for a pan (preferably cast iron) to heat up well. When it is very hot, place the sirloin in it, cooking it for a maximum of 5 minutes per side: to calculate the cooking times, base yourself on the thickness of the meat (for a thin cut 2 or 3 minutes per side can be enough) and of course on your preferences. The important thing is that you do not cook it too much because it would lose its juices and become dry (the color inside must remain pink).
Once cooked, transfer it to a cutting board and cut it diagonally into slices about 1-2 centimetres thick.
Season the steak with salt and pepper to taste and serve immediately accompanied by the savoyard gratin.
