Ingredients:
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2 steaks (sirloin or ribeye work well)
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Salt and freshly ground black pepper
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1 tbsp oil (plus a little extra if needed)
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1 large knob of butter
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1-2 sprigs fresh rosemary
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4-5 medium potatoes, peeled and thinly sliced
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1 medium onion, finely chopped
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2 garlic cloves, minced
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100ml water
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1 stock cube (beef or vegetable), crumbled
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200ml double cream
Prepare the Steak
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Season the steaks generously with salt and pepper, then rub with a little oil.
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Heat a dry frying pan over high heat (add a small amount of oil if necessary).
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Sear the steaks for 2-3 minutes on each side, or until browned to your liking.
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Add the butter and rosemary to the pan, spoon the melted butter over the steaks, then remove them from the heat.
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Let the steaks rest on a plate, covered loosely with foil, while you prepare the gratin.
Cook the Potatoes
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Heat a large pan over medium heat and add a splash of oil.
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Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.
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Add the sliced potatoes to the pan and fry for 5-6 minutes, stirring occasionally, until some slices are turning translucent.
Make the Creamy Sauce
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Pour in the water and crumble in the stock cube, stirring to combine.
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Add the cream and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Assemble the Gratin
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Preheat your oven to 200°C (180°C fan)/Gas Mark 6.
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Transfer the potato mixture to a baking dish, spreading it out evenly.
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Pour over any remaining sauce from the pan.
Bake & Serve
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Place the dish in the oven and bake for 25-30 minutes, or until the potatoes are tender and golden on top.
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Slice the rested steak and serve alongside the potato gratin, spooning any resting juices over the meat for extra flavour.


