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& POTATO GRATIN

Steak 

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Ingredients: 

  • 2 steaks (sirloin or ribeye work well)

  • Salt and freshly ground black pepper

  • 1 tbsp oil (plus a little extra if needed)

  • 1 large knob of butter

  • 1-2 sprigs fresh rosemary

  • 4-5 medium potatoes, peeled and thinly sliced

  • 1 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 100ml water

  • 1 stock cube (beef or vegetable), crumbled

  • 200ml double cream

Prepare the Steak

  • Season the steaks generously with salt and pepper, then rub with a little oil.

  • Heat a dry frying pan over high heat (add a small amount of oil if necessary).

  • Sear the steaks for 2-3 minutes on each side, or until browned to your liking.

  • Add the butter and rosemary to the pan, spoon the melted butter over the steaks, then remove them from the heat.

  • Let the steaks rest on a plate, covered loosely with foil, while you prepare the gratin.

Cook the Potatoes

  • Heat a large pan over medium heat and add a splash of oil.

  • Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.

  • 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

  • Pour in the water and crumble in the stock cube, stirring to combine.

  • Add the cream and cook for another 2-3 minutes, allowing the sauce to thicken slightly.

Assemble the Gratin

  • Preheat your oven to 200°C (180°C fan)/Gas Mark 6.

  • Transfer the potato mixture to a baking dish, spreading it out evenly.

  • Pour over any remaining sauce from the pan.

Bake & Serve

  • Place the dish in the oven and bake for 25-30 minutes, or until the potatoes are tender and golden on top.

  • Slice the rested steak and serve alongside the potato gratin, spooning any resting juices over the meat for extra flavour.

Steak Picture
Gratin Picture
Steak and Potato Gratin
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