Steak with Wine Sauce and Potato Gratin

  • Prep:
  • Total Time:
  • Servings: 4
Steak with Wine Sauce and Potato Gratin

Source: Everyday Food, October 2006


  • Butter, for baking dish
  • 1 1/2 cups heavy cream
  • 5 ounces soft goat cheese, crumbled
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 1 1/2 pounds baking potatoes (about 3)
  • 4 flatiron or top blade steaks (6 to 8 ounces each and 1 inch thick)
  • 1 cup dry white wine
  • 1 tablespoon Dijon mustard
  • 2 tablespoons capers, drained


  1. Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper.

  2. Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work. Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes.

  3. Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover. Place dish on a rimmed baking sheet; bake until golden and potatoes are tender, 20 to 25 minutes.

  4. Fifteen minutes before potatoes are finished baking, heat a large skillet over medium-high. Season steaks on both sides with salt and pepper; cook, 6 to 7 minutes per side for medium-rare (if browning too quickly, reduce heat when cooking second side). Transfer to a plate, cover loosely with aluminum foil, and set aside. Keep skillet with any browned bits for wine sauce.

  5. Make wine sauce: Add wine to skillet; boil over medium-high heat until syrupy, 3 to 4 minutes. Whisk in mustard. (For a smoother sauce, pour mixture through a fine-mesh sieve, discard any browned bits, and return liquid to skillet.) Stir in capers and any juices from resting steaks; season with salt and pepper. Serve steaks with wine sauce and potato gratin.


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