Steak and Boulangère Potatoes

Per Serving

RI%

Energy (Kcal)

441

22%

Fat

10.3g

15%

Saturated Fat

3.3g

17%

Total Sugars

5.6g

Salt

1.3g

21%

Prep in:

20 mins.

Cook in:

65 mins.

Serves:

4 Cost per Serving

Potato Type

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

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.

Find more recipes like this one Beef, Lunch & Dinner, Meal Occasions, Meat Lovers, Seasonal Recipes, Winter

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