Name: New York steak with potato and spinach dauphinoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 300 millilitre pouring cream; 1 cup milk (full cream); 1 clove garlic, minced; 3/4 cup finely grated parmeasan; 1 kilogram desiree potatoes, peeled and cut into 1cm-thick slices; salt flakes; cracked black pepper; 150 gram baby spinach leaves; 4 200g new york steaks (see cooking tip, below); 1 tablespoon olive oil; rocket leaves dressed with olive oil and lemon juice, to serve

New York steak with potato and spinach dauphinoise

Give your tenderly cooked steak some accompanying French-style pizazz - with this buttery, creamy and garlicky potato and spinach bake.

Serves 6

Prep

15M

Cook

30M

Total

45M

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Ingredients

300 millilitre pouring cream

1 cup milk (full cream)

1 clove garlic, minced

3/4 cup finely grated parmeasan

1 kilogram desiree potatoes, peeled and cut into 1cm-thick slices

salt flakes

cracked black pepper

150 gram baby spinach leaves

4 200g new york steaks (see cooking tip, below)

1 tablespoon olive oil

rocket leaves dressed with olive oil and lemon juice, to serve

Method

1.To make dauphinoise: Preheat oven to 220°C (200°C fan-forced). Combine cream, milk and garlic in frying pan over high heat and bring to a gentle boil. Add potatoes to pan and season with salt and pepper to taste. Cook for 10 mins.

2.Remove potatoes from heat, stir through spinach and top with parmesan. Place in oven for 20 mins.

3.Meanwhile, to cook steaks, place chargrill pan over medium-high heat. Season steaks with salt and pepper and rub with olive oil. Cook for 2 to 3 mins each side for medium. Leave to rest for a few minutes. Serve with the dauphinoise and rocket.

New York steak comes from the most tender section of the beef (the short loin), but use any cut you like. Red meat is most tender when you cook it from as near as possible to room temperature, so take the steaks out of the fridge 15 to 30 mins before cooking.
Note

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Ingredients

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