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
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.
Ingredients
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
