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Steak with Wine Sauce and Potato Gratin

  • prep: 40 mins
    total time: 60 mins
  • servings: 4

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Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 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. Step 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. Step 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.

Source
Everyday Food, October 2006

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Reviews (8)

  • 20 Apr, 2014

    I haven't tried the steak but the potatoes are so delicious. I've made these potatoes several times and, in fact, I made them yesterday for Easter dinner. Everyone was wowed by them. There were none left over to go with the huge amount of ham I had leftover today so I had to make another batch. I do add a little (about a tablespoon) of gorgonzola to the mixture, although I can't tell any of my family because they turn up their noses at blue cheese.

  • 19 Nov, 2008

    I just made this again and i felt the need to write another review. This is such an easy but elegant menu, and now flat irons are available in my (Giant) Supermarket, too. The gratin is amazinging easy but rich, and the steak melts in your mouth with a to-die-for sauce. Great for easy impressive entertaining. I added steamed baby corn and pattypan squash that I did in the microwave, then added butter and celery salt. MMMM.

  • 5 May, 2008

    This receipe is fabulous. I can't tell you how delicious - must have the flat iron steaks. I added steamed asparagus. The entire dinner received raves all evening.

  • 5 May, 2008

    This receipe is fabulous. I can't tell you how delicious - must have the flat iron steaks. I added steamed asparagus. The entire dinner received raves all evening.

  • 20 Apr, 2008

    The gratin was a definate keeper. VERY YUMMY.

  • 12 Mar, 2008

    Very easy and delicious. Had to visit a butcher to find flat-irons, but they are well worth the search.

    This recipe is an all-time favorite, and especially these potatoes, they are to-die-for good. A

  • 8 Nov, 2007

    Very nice. The capers added a nice tartness to the sauce complimenting the mustard. Definately something to keep on file for a quick steak dinner mid-week.

    The gratin was beautiful and it was a really easy way of cooking. I find gratins and bakes that start in the oven with raw potatoes almost never work out right so it was a pleasant surprise.

  • 8 Nov, 2007

    Very nice. The capers added a nice tartness to the sauce complimenting the mustard. Definately something to keep on file for a quick steak dinner mid-week.

    The gratin was beautiful and it was a really easy way of cooking. I find gratins and bakes that start in the oven with raw potatoes almost never work out right.