Peel the potatoes, cut them into thin slices and layer them with the cheese in a small gratin dish. Mix whipped cream, a little salt, pepper and nutmeg and pour over the top. Cook in a hot oven at 200 degrees on the lowest shelf for 45 minutes (gas 3, convection oven 40 minutes at 180 degrees).
Peel figs and cut into wedges. Peel the onions [shallots] [and perhaps quarter them]. Season steaks with salt and pepper and sear in 2 tbsp hot oil for 1 minute on each side 20 min before end of gratin cooking time, place on a plate and cook in hot stove for 12-15 min. Rest wrapped in foil.
Sauté onions in 2 tbsp oil and extinguish with red wine and cook completely. Add stock and thyme (except 2 sprigs) and cook uncovered for 5 min. Then remove thyme.
Rinse leaf lettuce and spin dry. Stir vinegar with 3 tbsp oil, a tiny bit of salt, pepper and 1 pinch of sugar and mix with leaf lettuce.
Bind the gravy with sauce thickener, add the figs, season with salt, pepper and 1 pinch of sugar and serve with the steaks, gratin and lettuce. Bring to the table sprinkled with the remaining thyme leaves.
Not able to get fresh figs, used 2 tbsp fig jam instead.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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