Steak with Cheese Stuffing and Sunrise Tomato Sauce

Ingredients

• 120 g Emmental cheese
• 40 g of daikon
• 100 g leeks, white part only
• 12 cherry tomatoes
• balsamic vinegar - 1-2 drops
• 200 g cream with 33% fat
• 4 medium potatoes
• 600 ml cream with at least 30% fat
• 60 g Kenyan green beans
• 800 g marbled beef (tenderloin)
• zucchini - 40 g
• 4 slices of bacon
• 100 g of Roquefort cheese
• For the gratin:
• milk
• 100 Philadelphia cheese
• salt, freshly ground pepper
• 40 g of carrots
• 60 g green peas
• 200 g of demi-voice
• 40 ml of olive oil
• For rolls:
• 20 g butter
• For sauce:
• 200 g sun-dried tomatoes

Cooking

Step 1

Prepare the gratin. Peel the potatoes, cut into thin circles, chop the leeks into strips. Transfer to a saucepan, salt and pepper. Pour in the cream and milk, bring to a boil and, reducing the heat, cook for about 20 minutes, until the potatoes are soft. Carefully transfer to a small ceramic dish, sprinkle with grated emmental cheese. Bake in the oven at 180ºС until golden brown. To prepare rolls, cut daikon, zucchini and carrots into long sticks, blanch alternately in boiling water, then put on ice. Also blanch beans and peas. Wrap prepared vegetables with bacon, roll up two rolls. Fry them in melted butter for 3-4 minutes, adding cherry tomatoes. Prepare the sauce. Grind sun-dried tomatoes in a blender, add demi-glaze and cream. Warm the mixture over medium heat for 2 minutes, add balsamic vinegar, mix. Fry the tenderloin in olive oil on both sides to the desired degree of frying. Separately mix Roquefort and Philadelphia. Cut the finished steak along not completely and fill with cheese mixture. First put the sauce on a plate, put the meat on it, place the rolls on both sides, next to them - cherry tomatoes and gratin.