For the steak:
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Potato Gratin
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Plum Chutney
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Prepare the Aussie Black Angus Steak
One hour prior to grilling, take the filet steak out of the fridge one hour. This will
bring the meat slowly to room temperature and the cooking result will be much more even and consistent.
Depending on the condition of the meat, you might want to clean the fillet before grilling by removing silver skins and tendons with a carving knife.
Plum Chutney - fruity plum sauce for your steak
Before doing anything, you should start with the preparation of the
homemade plum chutney as this will take some time to simmer a little. Plum chutney not only tastes great with cheese but this spicy yet fruity sauce also pairs well with grilled meats.
- First, wash the plums, pit them and cut them into quarters. Next, peel and chop the onions and ginger.
- Sauté the onions and ginger in a saucepan with 2 tablespoons of butter.
- Then, add the plum pieces and cook them all together for a few minutes.
- Next, add the brown sugar and caramelise the ingredients – please,stir constantly.
- Then, deglaze everything with red balsamic vinegar. Add the cloves, star anise, cinnamon and bay leaf and cook the plum sauce over medium heat for about 30-45 minutes.
- Season with salt and pepper and set aside. If you like spicy, try adding a few chili flakes to the mix.
Otto’s tip: Immediately place a little of the plum chutney in a nice mason jar and set aside as a gift. This will ensure you taste a delicious sauce for your meal but also have a little something for your dinner guests at the ready when they place their orders with you.
Cheesy potato gratin
While the chutney is cooking, it is time to prepare the grilled potato
gratin.
First, peel the potatoes and steam them – but not for too long. Then, if
immediately cooking them, rinse with cold water to cool them down. Let the
potatoes rest for a few minutes before thinly slicing them. A vegetable slicer
or mandolin is perfect for this task to ensure evenly consistent slices.
Otto’s tip: You can cook the potatoes one day prior to
the feast and put them in the fridge overnight.
Now, dice the garlic and shallot finely and place them into a bowl. Add
milk and cream and season with salt and pepper. Next, douse the potato slices with the cream mixture in a cast-iron pan.
Heat up the Otto Grill
Turn the Otto Grill on, press the power button and let the grill heat
up for 10 minutes. With the help of the power boost function, you can heat up
the grill a little faster.
The power boost gets the temperature up to 700°C while the general radiator gets temperatures up to 650°C.
Grilled potato gratin
As soon as the Otto Grill heats up to the desired temperature, put the potato gratin on the cooled grate and place it on Meat-O-Meter stage 3. Grill the potato-cream mixture over medium heat for about 10 minutes. The potatoes should turn golden and the cream mix will be very hot and it will slightly reduce down.
Take the pan out of the Otto Grill and sprinkle the layered potatoes with the grated cheese. Now, set the grill to maximum temperature keeping the potato gratin at the same Meat-O-Meter level. Grill until the cheese has melted and the crust has turned golden brown. Then, set aside to cool and allow the grill to cool.
Grilling the beef fillet
First, generously salt the beef fillet on each side. Place it on the cold grate and set the Meat-o-Meter to level 3 – the middle level. Grill the fillet steak on each side for about 1 minute at 700°C.
Once the steak has a golden-brown crust, lower the grate to the lowest position and change the grill heat to the lowest temperature. Let the filet steak cook for a few minutes in this position – on the lowest level at the lowest heat.
If your grilled beef fillet has reached a core temperature of 52-57°C, it
is moderately cooked – this is our preferred cooked temperature for this
premium cut!
After grilling, let the beef steak rest for 5 minutes so the meat juices
can distribute evenly.
Arrange the beef fillet with grilled potato gratin
Slice your grilled beef fillet and arrange it in a fan shape on a plate. Add some of the plum chutney and rich grilled potato gratin on the side. Sprinkle salt and pepper over the grilled beef fillet and your main course can be served.
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