Steak and Boulangère Potatoes Recipe
- Prep in:
- 20 mins
- Cook in:
- 65 mins
- Serves:
- 4
| 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% |
Method
- Preheat the oven to 200°C, 180°C Fan, 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 onion mixture and continue to layer the potatoes and onions until you finish with a layer of potatoes.
- Pour over the stock and transfer to the oven and roast for 20 minutes until golden. Cover with foil and cook for a further 40 minutes until the potatoes are tender.
- Towards the end of the 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, 3 minutes for medium and 4 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 with the steak and potatoes.
Ingredients
1kg smooth potatoes, such as Desirée, peeled and finely sliced
1 tablespoon olive oil
1 large onion, peeled and finely sliced
3 garlic cloves, peeled and sliced
½ small bunch fresh thyme leaves
400ml hot chicken or beef stock
4 x 150g rump steaks, at room temperature
200g green beans, to serve
