Matured Steak and Dauphinoise Potatoes

Matured Steak and Dauphinoise Potatoes

with Garlicky Green Beans and a Red Wine Jus

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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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Green Beans

1 pack(s)


1 unit(s)


2 unit(s)

Garlic Clove

1 sachet

Vegetable Stock Powder


150 grams

Creme Fraiche


2 unit(s)

Sirloin Steak

1 pack(s)

Red Wine Jus Paste

(ContainsCelery, Sulphites)

Not included in your delivery

75 milliliter(s)


150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3167 kJ
Energy (kcal)757 kcal
Fat41.0 g
of which saturates18.0 g
Carbohydrate60 g
of which sugars11.0 g
Protein49 g
Salt2.43 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Dish
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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!