Entrecote With Gratin Vegetable Dumplings

Preparation:

Preparation: Remove the individual leaves from the head of lettuce, wash them, drain them, blanch them for a few moments in a saucepan with boiling salted water, finally lay them side by side on a cloth so that they can dry. Melt 30 g of butter gently in a saucepan, add the brunoise of mixed vegetables and let it brown over moderate heat for 4-5 minutes. Prepare two rectangles with the lettuce leaves, place half of the sautéed vegetables in the center of each one, then close them to form flat, large parcels. Arrange them in a buttered baking dish, moisten them with the rest of the melted butter and brown them in the oven at 180 degrees for 15-20 minutes. Heat the olive oil in a pan, add the beef loin and brown it over high heat on both sides for a few seconds. Add salt and pepper, then add the butter and continue cooking over medium heat to the desired point, constantly wetting the meat with the sauce that forms in the container and turning it several times. Cut the meat into thick slices, arrange these on two individual plates together with a bundle of vegetables and serve. If you wish, you can enrich the side dish with french fries and tomato puree.