Ribeye with spices and gratin of sweet potato

Preheat the oven to 200ºC. Arrange the sweet potatoes for the gratin in very thin slices. Rub in an oven dish with the clove of garlic and grease the dish with half of the butter.

Spread the potato slices over the dish and sprinkle in between with some nutmeg, cinnamon, salt and pepper.

Mix the milk with the cream and clove of garlic and pour this cream mixture over the potatoes (the slices should be just below). Divide the rest of the butter over it. Bake the gratin in the oven for about 1 hour until tender and golden brown.

In the meantime, dry the meat with kitchen paper. Sprinkle around with salt and pepper. Heat 1 tablespoon of butter in a large frying pan and scald the meat on both sides and on the fat rim. Remove the meat from the pan and keep warm under aluminum foil.

Fry the onion rings in the shortening in about 5 minutes until golden brown. Add the clove, bay leaf, fond and the beer and bring to the boil.

Crumble the Indian cake into the gravy. Stir in the remaining butter until the sauce is fuller.

Put the meat in the sauce and warm for another 2 minutes. Stick rounds from the gratin with a glass or boiling ring and serve at the ribeye.

Tasty with green beans.