To make the tiny garlic-potato gratins: Cover all the slots in your muffin pan with olive oil so your gratins don’t stick. Peel the potatoes, slice them very thin and layer them into the muffin pan, adding garlic (using a garlic crusher) and seasoning with salt and pepper between the layers. Then make some ‘egg-milk’ (1 egg/1 dl of milk or cream ratio) and pour over your gratins. Cover with grated cheese and cook in a preheated oven (200°C) for about 20-25 minutes.
To make the sauce: Crush 1,5 tablespoons of green peppercorns, melt four tablespoons of butter in a medium size saucepan, add the crushed peppercorns and cook in the sizzling butter for a couple of minutes. Then make a roux (a sauce base) by adding a tablespoon of flour to the butter, stirring and cook for a few more minutes. Keep whisking and add 2 dl of beef stock and 3 dl of cream little by little until the sauce is as runny as you want it to be.
To cook the entrecôte: Make sure the steaks you’ve prepared are at room temperature and dry them off with a paper towel on each side before frying. Heat up some olive oil in a frying pan (turn on the fan and open a window, you’ll soon see why), maximum heat for 1cm thick steaks, if they’re thicker, lower the heat a little (they’ll take longer to cook and will burn if the pan is too hot).
If you want medium rare, one minute per side should do it (more if the steaks are thicker). Only put on two steaks at a time or you’ll struggle keeping track of them. Leave them to rest wrapped in tinfoil before you’re ready to serve.