Filet Recipe
Royal trumpet mushroom-dauphine potato gratin, rosemary & spiced tomato jam, veal reduction sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filet
Royal Trumpet Mushroom-Dauphine Potato Gratin
Rosemary & Spiced Tomato Jam
Veal Reduction Sauce
Method
Filet
- 1
Royal Trumpet Mushroom-Dauphine Potato Gratin
- 2
Prepare the Gratin
Preheat your oven to 180°C (350°F). Peel and slice the potatoes thinly. Sauté minced garlic and chopped royal trumpet mushrooms in a pan until soft. In a bowl, mix heavy cream, grated Gruyere cheese, nutmeg, salt, and black pepper. Layer the potato slices, mushroom mixture, and cream mixture in a greased baking dish. Bake for 45 minutes or until golden and bubbly.
Rosemary & Spiced Tomato Jam
- 3
Make the Tomato Jam
Chop the tomatoes and place them in a pot. Add chopped rosemary, sugar, red wine vinegar, and spices. Cook over medium heat, stirring occasionally, until the mixture thickens, about 30-40 minutes. Remove from heat and let cool.
