Beef fillet with potato gratin with demiglas sauce

To start, let's prepare a potato casserole:

1. Prepare a cream sauce for gratin, for which mix cream, milk, salt, pepper, nutmeg with a whisk.
2. Wash the potatoes, peel and cut into plates about 3 mm thick.
3. Peel and finely chop the garlic.
4. Grease the baking dish with butter, lay out the potatoes in layers, sprinkling it with garlic.
5. Pour the sauce over the potatoes, put thyme, bay leaf.
6. Put the mold in a preheated 180 degree oven for 40 minutes. During this time, the sauce should thicken.

While the casserole is being prepared, you can do other components of this delicious dish:

7. Prepare the sauce, for which fry the onion in butter (15 gr), sprinkle with sugar, put garlic. Pour red wine into the pan, add thyme leaves. Wait until the moisture evaporates and the sauce thickens, then add Demiglas. Cook everything together over low heat, then strain through a sieve and add the remaining butter (20 g), salt and pepper if necessary.
8. Peel the shallots and garlic, finely chop.
9. Wash the beans, cut the pods on both sides. Dip it in boiling salted water for 6 minutes, then flip it into a colander and rinse with cool water. Leave it whole or cut it into pieces.
10. Finely chop the pre-washed and dried parsley.
11. Sprinkle the meat with pepper, cut into 4 large pieces.
12. Heat the olive oil in a frying pan, fry the meat to a crust on all sides. Sprinkle with salt.
13. Put the pan with meat in a preheated 190 degree oven for 25 minutes.
14. Melt butter, put sugar in it. Fry the garlic for 15-20 seconds. Put the beans and onions, add water (1 tbsp. l.), salt and pepper to taste. Keep on fire for a couple of minutes, then sprinkle with parsley.
15. Put gratin on serving plates, meat and beans on top, pour sauce over everything and garnish with fresh herbs.

Bon appetit!