1. Heat the oven to 160 °C. Peel the potatoes and slice into thin rounds.
2. Bring the cream to the boil with the milk, the crushed garlic and a pinch of grated nutmeg, then season with salt and pepper.
3. Layer the potato slices in a buttered dish, pour over the seasoned cream, sprinkle with the grated Gruyère and bake for about 50-55 minutes until golden on top and the potatoes are tender (cheesy potato gratin).
4. Pat the beef fillet steaks dry and season with salt and pepper.
5. In a hot pan, fry the meat in a little butter for 2-3 minutes per side to your preferred doneness, then rest in a warm place for a few minutes.
6. Serve the fillet steak with the cheesy potato gratin and pour the resting juices over the meat.
Tip: Slice the potatoes thinly for the cheesy gratin so they cook to a creamy texture. Do not overcook the fillet steak – it is juiciest when medium. Resting helps it retain moisture.
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