Grilled Australian Black Angus Steak Recipe, Gratin & Plum Chutney

90 min

20 min

5 min



Black Angus Steak

2 Black Angus steaks (11 oz. each)

Salt and pepper

Potato Gratin

400g potatoes

1 1/5 c. cream

1 c. milk

1 clove garlic

1 c. grated cheese

Salt and pepper

Plum Chutney

12 oz plums

1 large onion, chopped

1 large knob of ginger, chopped

1 1/3 c. brown sugar (optional)

1 1/3 c balsamic vinegar

2 Tbsp butter

Salt and pepper

Grilled Australian Black Angus Steak Recipe, Gratin & Plum Chutney




Otto has chosen something very exquisite for this year's Christmas menu main course: Australian Black Angus beef. This meat is particularly tender and is characterized by a strong marbling and a distinctive taste. In combination with a fruity-spicy plum chutney and hearty grilled potato gratin, it's simply a wonderful main course for your Christmas.





For this Christmas recipe, we have chosen a very special delicacy of beef: Australian Black Angus beef with a marbling level of MS3. This premium meat comes from the Australian farm Jack’s Creek at a marbling grade of MS3 on the online meat shop of Albers Food.

  1. Prepare the Australian Black Angus steak recipe

    Take the filet steak out of the fridge one hour before grilling. This will bring the meat slowly to room temperature and the cooking result will be much more even and consistent. Depending on the condition of the meat, you might want to clean the fillet before grilling by removing silver skins and tendons with a carving knife.

  2. Plum chutney recipe – fruity plum sauce for your steak

    Before doing anything, you should start with the preparation of the homemade plum chutney as this will take some time to simmer a little. Plum chutney not only tastes great with cheese but this spicy yet fruity sauce also pairs well with grilled meats. First, wash the plums, pit them and cut them into quarters. Next, peel and chop the onions and ginger. Sauté the onions and ginger in a saucepan with 2 tablespoons of butter. Then, add the plum pieces and cook them all together for a few minutes. Next, add the brown sugar and caramelize the ingredients – please, stir constantly. Then, deglaze everything with red balsamic vinegar. Add the cloves, star anise, cinnamon and bay leaf and cook the plum sauce over medium heat for about 30-45 minutes. Season with salt and pepper and set aside. If you like spicy, try adding a few chili flakes to the mix.
    Otto’s tip: Immediately place a little of the plum chutney in a nice mason jar and set aside as a gift. This will ensure you taste a delicious sauce for your festive meal but also have a little something for someone special.

  3. Cheesy potato gratin recipe – the preparation

    While the chutney is cooking, it is time to prepare the grilled potato gratin. First, peel the potatoes and steam them – but not for too long. Then, if immediately cooking them, rinse with cold water to cool them down. Let the potatoes rest for a few minutes before slicing them thinly. A vegetable slicer or mandolin is perfect for this task to ensure evenly consistent slices.
    Otto’s tip: You can cook the potatoes one day prior to the feast and put them in the fridge overnight.
    Now, dice the garlic and shallot finely and place them into a bowl. Add milk and cream and season with salt and pepper. Next, douse the potato slices with the cream mixture in a cast-iron pan.



  1. Heat up the Otto Grill

    Turn the Otto Grill on, press the power button and let the grill heat up for 10 minutes. With the help of the power boost function, you can heat up the grill a little faster. The power boost gets the temperature up to 1300°F while the general radiator gets temperatures up to 1200°F.

    grilled potato au gratin

  2. Grilled potato gratin

    As soon as the Otto Grill heats up to the desired temperature, put the potato gratin on the cooled grate and place it on Meat-O-Meter stage 3. Grill the potato-cream mixture over medium heat for about 10 minutes. The potatoes should turn golden and the cream mix will be very hot and it will slightly reduce down. Take the pan out of the Otto Grill and sprinkle the layered potatoes with the grated cheese. Now, set the grill to maximum temperature keeping the potato gratin at the same Meat-O-Meter level. Grill until the cheese has melted and the crust has turned golden brown. Then, set aside to cool and allow the grill to cool.

  3. Grilling the beef fillet

    First, generously salt the beef fillet on each side. Place it on the cold grate and set the Meat-o-Meter to level 3 – the middle level. Grill the fillet steak on each side for about 1 minute at 1300°F. Once the steak has a golden-brown crust, lower the grate to the lowest position and change the grill heat to the lowest temperature. Let the filet steak cook for a few minutes in this position – on the lowest level at the lowest heat. If your grilled beef fillet has reached a core temperature of 127-135°F, it is moderately cooked – this is our preferred cooked temperature for this premium cut! After grilling, let the beef steak rest for 5 minutes so the meat juices can distribute evenly again.



  1. Arrange beef fillet with grilled potato gratin

    Slice your grilled beef fillet and arrange it in a fan shape on a plate. Add some of the wintry plum chutney and rich grilled potato gratin on the side. Sprinkle Fleur de Sel and pepper over the grilled beef fillet and your Christmas main course can be served.