Ingredients:  
    1/2 l demi-glace
    1/2 l cream
    1/2 l milk
    Duvel
    4 tournedos
    potatoes
    garlic
    1/4 Savoy cabbage
    3 carrots
    3 rapes
    200 gr sprouts
    pepper, salt
    75 gr bacon
    cereal mustard

Preparation:
Prepare a vegetables stew: Cut the Savoy cabbage, cook until done and stew with precooked carrots (carrots are cut like a Pomme Château i.e. with 6 flat sides), rapes and sprouts. Add a few smoked bacon pieces. Prepare a Gratin Dauphinois. Finish the demi-glace with cream, Duvel and cereal mustard. Prepare the Tournedos and make it sauté.

Put the sauce on a plate and make in the middle a tower of the gratin and the vegetable stew.

Source:  http://www.duvel.be