It’s a classic pub bistro meal that hits all the right spots. From the juicy sirloin cut to the cheesy potatoes, and a buttery Dijon sauce to tie it together, you’re in for a real treat.
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light thickened cream(ContainsMilk)
grated Parmesan cheese(ContainsMilk)
premium fillet steak
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut the potato (unpeeled) into 0.5cm-thick rounds. Finely chop the garlic (or use a garlic press). Place the butter in a small bowl and allow to come to room temperature. When the water is boiling, add the potato and cook until just tender, 3-4 minutes. Drain.
In a small baking dish, combine the light thickened cream, 1/2 the garlic, a pinch of salt and pepper and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Add the potato slices and arrange so they sit flat, gently shaking the dish to cover with the cream mixture. Sprinkle with the grated Parmesan cheese and season with pepper. Cover the dish with foil, then bake on the middle shelf until the potato has softened, 15 minutes. Carefully remove the foil then bake until golden and the centre can be easily pierced with a knife, 10 minutes.
While the potatoes are baking, trim the green beans. Cut the zucchini into small chunks. Add the Dijon mustard, the remaining garlic and a pinch of salt and pepper to the bowl with the butter. Mash with a fork until combined.
See Top Steak Tips (below) for extra info! Heat a drizzle of olive oil in a large frying pan over a high heat. Season the steak with salt and pepper on both sides. When the oil is hot, add the steaks and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
Top Steak Tips!
While the steak is resting, return the frying pan with a good dash of water over a medium-high heat. Add the green beans and zucchini and cook until softened, 4-5 minutes. Remove from the heat and season to taste.
Thickly slice the steak. Divide the dauphinoise potatoes between plates and serve with the greens and steak. Pour over any resting juices from the steak and top with the Dijon butter.