Jimmy's 'steak for two'
You might recognise ‘Jimmy’ from our advert. In our story, like so many teenagers, he’s had to grow up a lot since his parents divorced. Living with his dad has meant he’s had to take on new responsibilities, such as learning to cook, but it turns out it’s something he really loves to do. So, when his dad’s got a date, to help him out, ‘Jimmy’s’ the one who rustles up a romantic meal for two* – leaving Dad to pour the wine and take all the credit for the cooking!
- Preheat the oven to gas 4, 180°C, fan 160°C. Make the dauphinoise by layering the sliced potato in an ovenproof roasting dish, seasoning between every other layer.
- In a jug, mix together the double cream, milk, garlic and thyme leaves. Season, then pour over the potatoes.
- Grate a thin layer of Parmesan over the potatoes.
- Cover with foil and cook in the oven for 1 hour, then remove the foil and cook for a further 15 minutes, until browned on top.
- Meanwhile, remove the steaks from the fridge and allow them to rest for 10-20 minutes at room temperature.
- Put a griddle pan on the hob over a high heat. Season the steaks on both sides. Sprinkle with the thyme leaves, then drizzle with oil and rub over the steaks to cover. When the pan is hot, add the steaks. For rare steaks, cook for 2 minutes on each side; for medium, cook for 3 minutes on each side; for well-done, cook for 4 minutes each side. Then remove from the pan and leave to rest for at least 5 minutes.
- Put the watercress in a bowl and mix with the dressing. Serve alongside the steak and dauphinoise.
For extra flavour, rub the steak with the cut side of a garlic clove before seasoning. But go easy on date night!
Pick leftover thyme leaves and freeze in an ice-cube tray with a little water. The cubes can be added straight to stews and soups.
*This meal is quite rich, so save it for a treat.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
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