Succulent steaks, a garlicky sauce and golden tatties make for a winning combination in this delicious meal.
Preheat the oven to Gas Mark 6, 200°C, fan 180°.
To make the dauphinoise, mix together the milk, cream, garlic, thyme and bay leaf in a large saucepan and bring to the boil over a medium heat. Remove and leave to rest.
Once infused, discard the bay leaf and add the potatoes, onion and nutmeg, stirring well to combine. Return to the heat and bring to the boil, then reduce to a simmer for 4-5 minutes, stirring occasionally. Spoon into an ovenproof dish and crumble over the cheese. Bake for 40 minutes until golden and bubbling.
Meanwhile, prepare the salad. Blanch the green beans in a pot of boiling water for 3 minutes, then drain and set aside to cool. In a large bowl, mix together the beans, lettuce, rocket and chives.
Mix together the oil and garlic, then pour over the steaks, turning to thoroughly coat each side. Heat a large non-stick frying pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover with foil and leave to rest for 5 minutes.
Serve the steaks with a generous spoonful of dauphinoise potatoes and salad on the side. Garnish with parsley.
Tip: Make a simple salad dressing with lots of zing, just combine 3tbsp olive oil, 1tbsp white wine vinegar, juice of 1/2 lemon and 1tsp Dijon mustard.
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