Matured Steak and Dauphinoise Potatoes
with Garlicky Green Beans and a Red Wine Jus
- Milk
We love a good Steak with Potatoes & Green Beans and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Ingredients
1
Red Wine Jus Paste
150
Green Beans
1
Onion
2
Garlic Clove
2
21 Day Aged British Sirloin Steaks
1
Vegetable Stock Powder
150
Creme Fraiche
(Contains: Milk)
450
Potatoes
Not included in your delivery
75
Water for the Gratin
150
Water for the Jus
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. Pop a large saucepan of water onto boil with 0.5 tsp salt. Trim the green beans. Peel the potatoes and chop into ½cm thick discs. Add to the water and cook gently until the potatoes have softened but are not cooked through, 6-8 mins. Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). When the potatoes are cooked, drain into a colander and allow to steam for a couple of minutes.
Once the potatoes are drained, lay half the potato slices in an appropriately sized ovenproof dish. Set aside. Heat a splash of oil in a frying pan over a medium-high heat. Add the onion and cook until softened and lightly browned, 5-6 mins. Add half the garlic and cook for a minute. Pour in the water (see ingredients for amount), stock powder and creme fraiche. Bring to the boil pour onto the potatoes in the dish. Arrange the remaining potatoes on top. Bake the gratin in the oven until the potatoes are cooked through and top is golden, 25-30 mins.
10 mins before the gratin is cooked, heat a drizzle of oil in a frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned. Set aside to a plate to rest wrapped in foil. Don't wash your pan, you need it later for your sauce.
Heat a drizzle of oil in another frying pan on medium high heat. Add the green beans, season with salt and pepper and stir fry for 2 mins then add the remaining garlic and cook, stirring, for 1 min. Add a splash of water, cover with foil and cook for 3-4 mins, until just tender.
While the beans cook, add the water (see ingredients for amounts) to the now empty steak frying pan with the red wine jus paste over medium high heat. Stir to dissolve, bring to the boil then simmer for 1-2 mins. Add a splash of water and the steak resting juices to loosen if you like.
Divide the gratin between your plates, serve with the steak and green beans drizzled with the jus. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The dauphinoise potatoes and garlicky green beans are consistently praised, and the red wine jus works beautifully with the lamb when it comes together well. Some find the jus a little low on flavour, so adding the steak resting juices can help.
- Ease of prep: The recipe involves several pans running at once, so reading through all the steps before you start helps keep things on track.
- Suggestions: Slice the potatoes to around 3–4mm thick so the sauce soaks through evenly; if the crème fraîche sauce splits, try reducing the heat before adding it. The red wine jus paste can be stubborn to dispense — warming the sachet in hot water first helps get more out. Some found that cooking the lamb at a slightly lower heat and for a little longer produced a more tender result than the high-heat method.
- Next-day meals: Portions are on the smaller side for some appetites, and a few cooks added extra lamb or vegetables to make the meal more substantial.
