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Garlic steak with dauphinoise potatoes recipe

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Succulent steaks, a garlicky sauce and golden tatties make for a winning combination in this delicious meal. See method

Serves 4
20mins to prepare and 50mins to cook, plus 5mins to rest
742 calories / serving

Ingredients

For the steaks

30ml (2tbsp) olive oil
3 garlic cloves, peeled and crushed
4 rib eye steaks
2tbsp parsley, chopped to garnish

For the dauphinoise

140ml (5fl oz) milk
140ml (5fl oz) double cream
2 garlic cloves, finely chopped
2 sprigs thyme, leaves picked
1 bay leaf
750g (1 1/2lb) maris piper potatoes, peeled and finely sliced
1 onion, peeled and finely sliced
pinch grated nutmeg
20g (3/4oz) Gruyère, crumbled

For the salad

200g (7oz) fine green beans
2x baby jem lettuces
30g rocket
handful chives, chopped into thirds

If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

Energy
3100kj
742kcal 37%
Fat
40g 57%
Saturates
20g 98%
Sugars
8g 9%
Salt
0.4g 7%

of the reference intake
Carbohydrate 40.3g Protein 51.9g Fibre 6.6g

Method

Preheat the oven to Gas Mark 6, 200°C, fan 180°.
To make the dauphinoise, mix together the milk, cream, garlic, thyme and bay leaf in a large saucepan and bring to the boil over a medium heat. Remove and leave to rest.
Once infused, discard the bay leaf and add the potatoes, onion and nutmeg, stirring well to combine. Return to the heat and bring to the boil, then reduce to a simmer for 4-5 minutes, stirring occasionally. Spoon into an ovenproof dish and crumble over the cheese. Bake for 40 minutes until golden and bubbling.
Meanwhile, prepare the salad. Blanch the green beans in a pot of boiling water for 3 minutes, then drain and set aside to cool. In a large bowl, mix together the beans, lettuce, rocket and chives.
Mix together the oil and garlic, then pour over the steaks, turning to thoroughly coat each side. Heat a large non-stick frying pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover with foil and leave to rest for 5 minutes.
Serve the steaks with a generous spoonful of dauphinoise potatoes and salad on the side. Garnish with parsley.

Tip: Make a simple salad dressing with lots of zing, just combine 3tbsp olive oil, 1tbsp white wine vinegar, juice of 1/2 lemon and 1tsp Dijon mustard.

See more Steak recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.