J I M M Y ’S S T E A K F O R T W O Enjoy this as an indulgent date-night treat. Serves 2
GF
Takes 1 hr 30 mins Cost per serve £3·90 2 finest* sirloin steaks 2 thyme sprigs, leaves picked ½ tbsp sunflower oil For the dauphinoise 300g maris piper potatoes, peeled and very finely sliced 100ml double cream 100ml semi-skimmed milk 1 garlic clove, grated 2 thyme sprigs, leaves picked 20g Parmesan For the salad 2 large handfuls watercress 2 tbsp French dressing
1 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. 2 In a jug, mix the double cream, milk, garlic and thyme leaves. Season. Pour over the potatoes. 3 Grate a thin layer of Parmesan over the potatoes. 4 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. 5 Meanwhile, remove the steaks from the fridge and allow them to come to room temperature. Dry both sides with kitchen towel. 6 Heat a griddle pan over a medium-high heat. Drizzle the steaks with oil then scatter with the thyme leaves and season on both sides. When the pan is hot, add the steaks. For rare steaks, cook for 2 minutes each side; for medium, cook for 3 minutes each side; for well-done, cook for 4 minutes each side. When ready, remove from the pan and leave to rest for at least 5 minutes. 7 Put the watercress in a bowl and mix with the dressing. Serve with the steak and dauphinoise. Each serving contains Energy
3334kJ 800kcal 40%
Fat
Saturates
Sugars
52g 26g 6g 74% 128% 6%
Salt
1·0g 16%
of the reference intake. Carbohydrate 32g Protein 53g Fibre 3g
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Little help For extra flavour, rub the steak with the cut side of a garlic clove before seasoning. But go easy on date-night!
