Peel the potatoes, slice them finely and put them in a buttered baking dish, season with a little salt, pepper and nutmeg. Pour vegetable soup and whipped cream and sprinkle with cheese.
Cook the gratin in a hot oven at 180 degrees for about 30 minutes.
Sauté the onion in butter until golden, place in a sieve and drain well. Now mix with parsley and mustard, season with salt and freshly ground pepper.
Season the steaks with salt and pepper. On one side, hatch the steaks with fine knife cuts, that is, score them about a millimeter deep. Grate the mustard mixture into the incisions and spread it on the surface of the meat in the same way. Turn the coated side in flour to the other side and roast in a frying pan with olive oil over low heat for 3-4 minutes until golden, then turn to the other side and roast for another 4 minutes. Remove the steaks from the frying pan, cover with aluminum foil and pull for about 5 min.
Dissolve the gravy in the roasting pan with red wine, boil a little and thicken with butter flakes. Serve the steaks with the sauce and the potato gratin.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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