Steak with dauphinoise potatoes

Ingredients

• 275g floury Co-op potatoes (like Maris Piper)
• 2 cloves garlic, crushed
• Pinch grated nutmeg
• Freshly ground black pepper
• 100ml beef stock
• 100ml single cream
• 15g Co-op Parmesan, grated
• 2 Co-op Irresistible 28-day matured rib-eye steaks (take out of the fridge 20 mins before cooking)
• ½ tsp sunflower oil
• Freshly ground black pepper
• 1 tbsp lemon juice
• 200ml beef stock
• 2 tbsp Co-op crème fraiche
• 240g pack Co-op broccoli, courgette, and green beans

Method

1. Heat the oven to 180°C/fan 160°C/Gas 4
2. Peel the potatoes and slice finely to a width of about 3mm
3. With a heart-shaped cutter, stamp hearts out of the slices, keeping the offcuts
4. Layer the potatoes in a small baking dish, using the offcuts first and then the heart-shaped pieces, along with the crushed garlic, nutmeg and black pepper
5. Pour the stock and cream into a saucepan and heat through gently, then pour over the potatoes
6. Sprinkle with the Parmesan and bake for 35-40 mins until golden
7. Towards the end of cooking, heat the oil in a nonstick frying pan
8. Season the steaks with black pepper and fry for 2-3 mins on each side for medium rare or 4-5 mins for well done
9. Set aside, loosely covered, and leave to rest
10. Pour any excess oil from the pan, add the lemon juice and then the stock
11. Simmer to reduce by half. Stir in the crème fraîche
12. Cook the vegetables according to the pack instructions and serve with the steaks, sauce, dauphinoise and a grind of black pepper