Hey bulldog chopped steak with potato gratin

4 servings
1 hour

For the gratin, thinly chop the potatoes. Rinse to get rid of starch. Dry. Place the potatoes in a wide baking dish, pour over the cream with the nutmeg, salt and pepper. Bake at 180 ° C for 35-40 minutes. Cool. For beefsteaks, pass both types of beef and fat through a meat grinder. Finely chop the onions, fry in oil, 5 minutes. Cool, add to the minced meat along with mustard, salt and pepper. Mix, adding a little sparkling water, 20 minutes. Form 8 cutlets, approximately 9cm in diameter and 1cm high. Heat a little oil in the pan, fry the cutlets until ruddy. Cut 4 mugs of the same diameter as the beefsteaks from the graten. Place the steaks and gratin in the oven for 5 minutes. Cook the poached eggs. Put on 4 plates first 1 beefsteak, on it - graten, on top - the second beefsteak, on it - poached egg. Serve with tomatoes and salad mix, seasoned with balsamic cream.