Matured Steak and Dauphinoise Potatoes
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Matured Steak and Dauphinoise Potatoes

Matured Steak and Dauphinoise Potatoes

with Garlicky Green Beans and a Red Wine Jus

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!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount


Red Wine Jus Paste


Green Beans




Garlic Clove


21 Day Aged Sirloin Steaks


Vegetable Stock Powder


Creme Fraiche

(Contains Milk)



Not included in your delivery


Water for the Gratin


Water for the Jus


Nutritional information

Energy (kcal)757 kcal
Energy (kJ)3167 kJ
Fat41 g
of which saturates18 g
Carbohydrate60 g
of which sugars11 g
Protein49 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press
Medium Saucepan
Baking Dish
Grill Pan
Aluminum Foil


Get the Gratin Going

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.

Assemble the Gratin

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.

Cook the Steak

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.

Green Bean Time!

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.

Sauce Time!

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!

Meal right image

Explore Similar Recipes

Meal left image