- Preparation time
- 20 mins
- Cooking time
- 50 mins
- Difficulty
- moderate
- Serves
- 4 people
- Dinner
- May 6, 2016
Garlic steak with dauphinoise potatoes recipe.
Succulent steaks, a garlicky sauce and golden tatties make for a winning combination in this delicious meal.
PrintGarlic steak with dauphinoise potatoes recipe
Ingredients
Scale
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) Gruy?re, crumbled
For the salad
- 200g (7oz) fine green beans
- 2x baby jem lettuces
- 30g (1 1/4oz) rocket
- handful chives, chopped into thirds
Instructions
- 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.
