Minced Beef:
1.3 kg of beef fillet (divided into six portions)
Crostini: 4 cups grated Parmesan cheese
2 eggs
1 and 1/2 tablespoons olive oil
1 clove garlic
1 and 1/2 tablespoons fresh thyme
Sauce:
150 g of Gorgonzola cheese
2 cups heavy cream
1 bouillon cube chicken broth
salt and white pepper to taste
Gateau:
1 kg sweet potatoes
1/2 liter milk
1 cup heavy cream
1 clove garlic
1 stalk fresh parsley, chopped
2 tablespoons olive oil
1 cup grated Parmesan cheese
White pepper and nutmeg to taste
Accessories:
6 aluminum rings with a diameter of approximately 10 cm
Minced Beef:
1.3 kg of beef fillet (divided into six portions)
Crostini: 4 cups grated Parmesan cheese
2 eggs
1 and 1/2 tablespoons olive oil
1 clove garlic
1 and 1/2 tablespoons fresh thyme
Sauce:
150 g of Gorgonzola cheese
2 cups heavy cream
1 bouillon cube chicken broth
salt and white pepper to taste
Gateau:
1 kg sweet potatoes
1/2 liter milk
1 cup heavy cream
1 clove garlic
1 stalk fresh parsley, chopped
2 tablespoons olive oil
1 cup grated Parmesan cheese
White pepper and nutmeg to taste
Accessories:
6 aluminum rings with a diameter of approximately 10 cm
Crostini:
Mix all ingredients together and reserve
Sauce:
Place the cheese in a saucepan and heat until melted
Add the heavy cream and chicken broth, diluted with 1 cup of water
Reduce until creamy
Season with salt and white pepper
Gateau:
Peel the sweet potatoes and slice into thin rounds
Place the sweet potatoes in a saucepan with milk, heavy cream, salt, white pepper, nutmeg, and garlic
Cook until the sweet potatoes are al dente
Drain
Sauté the parsley in olive oil
Assemble the gateau by layering sweet potato rounds, salting with parsley, and topping with grated Parmesan cheese
Place the forms on a baking sheet and add a little chicken broth to the bottom
Bake until golden brown
Finishing touches:
Season and grill the beef fillets
Top with the crostini and broil until golden brown.
