Steak with dauphinoise potatoes
https://www.coop.co.uk/recipes/steak-with-dauphinoise-potatoes
Treat your Valentine to a homemade steak dinner
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Feeds
2
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Ready in
1 hour
15 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 27g
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Ingredients
- 275g floury Co-op potatoes (like Maris Piper)
- 2 cloves garlic, crushed
- Pinch grated nutmeg
- Freshly ground black pepper
- 100ml beef stock
- 100ml single cream
- 15g Co-op Parmesan, grated
- 2 Co-op Irresistible 28-day matured rib-eye steaks (take out of fridge 20 mins before cooking)
- ½ tsp sunflower oil
- Freshly ground black pepper
- 1 tbsp lemon juice
- 200ml beef stock
- 2 tbsp Co-op crème fraîche
- 240g pack Co-op broccoli, courgette and green beans
Method
- Heat the oven to 180°C/fan 160°C/Gas 4
- Peel the potatoes and slice finely to a width of about 3mm
- With a heart-shaped cutter, stamp hearts out of the slices, keeping the offcuts
- Layer the potatoes in a small baking dish, using the offcuts first and then the heart-shaped pieces, along with the crushed garlic, nutmeg and black pepper
- Pour the stock and cream into a saucepan and heat through gently, then pour over the potatoes
- Sprinkle with the Parmesan and bake for 35-40 mins until golden
- Towards the end of cooking, heat the oil in a nonstick frying pan
- Season the steaks with black pepper and fry for 2-3 mins on each side for medium rare or 4-5 mins for well done
- Set aside, loosely covered, and leave to rest
- Pour any excess oil from the pan, add the lemon juice and then the stock
- Simmer to reduce by half. Stir in the crème fraîche
- Cook the vegetables according to the pack instructions and serve with the steaks, sauce, dauphinoise and a grind of black pepper
