Steak with dauphinoise potatoes

https://www.coop.co.uk/recipes/steak-with-dauphinoise-potatoes

Treat your Valentine to a homemade steak dinner

% of adult’s reference intake | Carbohydrates per serving : 27g

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

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

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