Steak and Boulangère Potatoes Recipe

Steak and Boulangère potatoes Recipe
Prep in Prep in:
20 mins
Cook in Cook in:
65 mins
Serves Serves:
Per Serving %RI
Energy (Kcal) 441 22%
Fat 10.3g 15%
Saturated Fat 3.3g 17%
Total Sugars 5.6g 6%
Salt 1.3g 21%


Heat oven to 200°C/180°C fan-assisted/Gas Mark 6. Heat half the oil in a large non-stick frying pan and fry the onions, garlic and thyme leaves for 5 minutes until soft.

Place a layer of potatoes in a 1½ litre dish. Scatter over some of the onions, continue to layer the two until you finish with a layer of potatoes.

Pour over the stock and place in the oven to roast for 20 minutes until golden on top. Cover with foil and cook for a further 40 minutes until the potatoes are tender.

Near the end of the Boulangère cooking time heat the remaining oil in a large non-stick pan or griddle pan over a medium to high heat. Cook the steaks for 2 minutes on each side for a rare steak, three minutes for medium and four minutes for well done. Remove from the pan, cover loosely with foil and leave to rest for 5 minutes.

Place the green beans in a pan of boiling water and cook for 2-3 minutes until just tender. Drain and serve alongside the Boulangère potatoes and steaks.


1kg smooth potatoes, such as Desiree, peeled and finely sliced
1 tbsp olive oil
1 large onion, finely sliced
3 cloves garlic, sliced
½ small bunch fresh thyme, leaves picked
400ml chicken or beef stock
4 rump steaks 150g each, at room temperature
200g green beans, to serve

You may also like

Paprika Roasties with Creamy Baked Eggs Recipe

Paprika Roasted Potatoes with Creamy Eggs Recipe

Experience a blend of smooth and soft textures in this flavoursome treat of a meal. The combination of spice, the creamy consistency and the indulgent runniness of the accompanying eggs is like nothing else! 

  • Prep in: 10 mins
  • Cook in: 30 mins
Thai potato and chicken curry recipe by Jo Pratt

Thai Potato and Chicken Curry Recipe by Jo Pratt

This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish.  Then simply add some chicken and a few spices. 

  • Prep in: 5 mins
  • Cook in: 25 mins
Sausage and sweetcorn chowder recipe

Sausage and Sweetcorn Chowder Recipe

A slight twist on the traditional New England corn Chowder, the addition of smoked sausage brings a new depth of flavour to this winter-warming dish.

  • Prep in: 5 mins
  • Cook in: 25 mins
Alex Mackay's roast King Edwards with lamb cutlets, smoked paprika, peppers, onions & olives recipe

Alex Mackay's Roast King Edwards with Lamb Cutlets, Smoked Paprika, Peppers, Onions & Olives

"The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I'd assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I've had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of Spring."

  • Prep in: 10 mins
  • Cook in: 30 mins
Campaign Financed with Aid from the European Union and British and Irish farmers
EU logo orange
ADHB logo