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Creamy Beef Confit
A creamy French beef cheek confit with mushrooms and carrots, finished with gruyere, thyme and dijon mustard, served over potato gratin.
Ingredients
Instructions
Season the beef cheeks and sear them over medium-high heat until well browned, about 7 minutes.
Add the mushrooms and carrots, cooking until softened, about 8 minutes.
Stir in the gruyere, thyme, dijon mustard and creme fraiche for 3 minutes.
Prepare the potato gratin separately according to package directions.
Let the beef simmer for about 7 minutes so it becomes tender.
Taste and adjust the seasoning.
Serve hot over the potato gratin, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
