Steak and Boulangère Potatoes Recipe

Steak and Boulangère potatoes Recipe
Prep in Prep in:
20 mins
Cook in Cook in:
65 mins
Serves 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

  1. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
  2. Heat half the oil in a large non-stick frying pan and fry the onions, garlic and thyme leaves for 5 minutes until soft.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

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