Juicy Irish Angus Fillet Steak with Creamy Cheesey Garlic Dauphinois Potatoes with Tenderstem Broccoli.

  I swear I must have been French or Italian in a former life! If it’s got Cream, Cheese & Carbs I’m gonna eat it. I first made Dauphinois back in the day when I was a young ‘un at school, we went on a school trip weekend away to learn French for the Leaving Cert & cooked French food to consume. Considering I was a strict Vegetarian at the time (I was Veggie for 14 whole years) It’s all I had to eat for the whole weekend, that & french bread, everything else was meat based! Anyway here I am now pairing it with my carnivore instincts & a lovely juicy fillet steak yum! This comes in at 13pp for the lot, not bad going for a creamy cheesy dish. The steak was 180g and comes in at 6 (you’ll have to point your steak according to weight) the Dauphinois serves 4 at a decadent 7pp a serving, the broccoli is of course free! This is definitely a Filling & Healthy plan meal coming in at a mere 3pp for the cream & cheese part if you’re following that plan. I hope you enjoy as much as I did!  600g Potatoes thinly sliced

200ml Cooking Cream

142ml Skimmed Milk

1 Onion Finely Diced 

A few Sprigs Fresh Thyme

1 or 2 cloves garlic crushed (depending on how garlicy you like your potatoes)

40g grated reduced fat cheddar 

Salt & Black Pepper 

4 Irish Angus Fillet Steaks

A packet of Tenderstem Broccoli  

 Take your steaks out of the fridge & allow them to come to room temperature before cooking. Parboil your sliced potatoes in a pot of boiling water for 10 minutes, drain & cool for a few minutes. Pop them into an ovenproof dish with the thyme, garlic, salt and pepper and cream & milk, gently mix with a wooden spoon being careful not to break the potatoes too much. Place in a preheated oven for 35 minutes, I usually add the cheese on top when there’s about 20 minutes cooking time left otherwise the cheese can become too brown. Season your steak with pepper (I never add salt at this stage as I find it draws out too much of the steak juices) and fry in a very hot griddle pan sprayed with sprayoil for approximately 2 minutes each side for rare or a bit longer if you like your steak well cooked. Meanwhile place your broccoli in a pot of boiling water for 4 or 5 minutes until cooked. Always rest your steak for a few minutes before serving so the juices have a chance to soak back into the steak making it extra tender, I usually place them on a plate & cover with foil to keep them warm for a few minutes. Serve it all up & season with salt and pepper as desired & enjoy! 

 

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