Beef sirloin

Beef sirloin with pepper cream sauce, crispy baked potato gratin and a fresh salad

Cream plus


For 10 servings

Beef sirloin

10 beef entrecotes

200 ml Debic Roast & Fry

Pepper cream sauce

500 ml veal stock

50 ml cognac

500 ml Debic Cream Plus Mascarpone

80 g drained green peppercorns

salt and pepper

Potato gratin cubes

1 kg potatoes

200 g Debic Room Plus Mascarpone

20 g garlic

50 g Parmesan cheese

5 g pepper

5 g salt

300 ml Debic Roast & Fry

Fresh salad

200 g assortment cherry tomatoes

100 g curly endive

1 sjallot

50 ml olive oil

10 ml white wine vinegar


Beef sirloin

Let the meat come to room temperature.

Bake the entrecotes in the Debic Roast & Fry, according to the desired baking method.

Keep the meat warm under foil.

Use the pan to prepare the sauce.

Pepper cream sauce

Fry in the pan of the meat the drained peppercorns briefly. Deglaze with the cognac and the veal stock.

Reduce to 1/3. Add the Debic Cream Plus Mascarpone and let it boil down to the desired sauce thickness.

Season with salt and pepper.

Potato gratin cubes

Mix the Debic Cream Plus Mascarpone with the finely chopped garlic, parmesan cheese, pepper and salt.

Peel the potato and cut them into very thin slices (2mm) on the mandolin and mix them immediately under the cream mixture.

Line a baking tin with parchment paper, so that baking paper comes out over the edge on all sides.

Arrange the drained potato slices layer by layer in the baking tin. Press well from time to time.

Seal the gratin with the excess parchment paper. Bake in the oven at 170 °C for 1 hour.

Check whether the potato gratin is completely cooked by inserting a fine knife into the gratin.

Let the gratin cool and place under a weight in the refrigerator for 1 night.

Cut the cold gratin into bars.

Bake the bars until golden brown in a rich amount of Debic Roast & Fry. Keep them warm.

Fresh salad

Mix the olive oil with the vinegar in a mixing bowl.

Add the finely chopped shallots, the slices of cherry tomato and the washed lettuce.

If necessary, season with salt and pepper.


Cut the sirloin steak into slices and place on the plate.

Arrange the salad and the crispy baked potato gratin next to it.

Dress the pepper cream sauce over the meat.

Finishing touch

The Debic Cream Plus Mascarpone will very quickly have its desired sauce thickness in the preparation of sauces. Thanks to the mascarpone present, this cream is already slightly thicker (than a classic Debic Room 35% or 40%) when it comes out of the bottle. Keep this in mind when boiling down.

Recipe tags Cream plus