Sunday, December 13, 2009

Easy & Elegant Dinner

There's always something luring about meat and potatoes.  Well . . . how does "Steak with Wine Sauce and Potatoes au Gratin" sound to you?  I was just watching one of my favorite channels, Create, and this recipe looked really easy and yummy!  I have made potatoes au gratin many times, but never with goat cheese, so I will probably try this version . . . wonder if Bobby--my boyfriend--will let me use him as a "guinea pig" . . . :P

Steak with Wine Sauce and Potatos au Gratin

Serves 4
Prep Time: 40 minutes
Total Time: 60 minutes

  • Butter, for baking dish
  • 1½ cups heavy cream
  • 5 ounces soft goat cheese, crumbled
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 1½ 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.
From “Every Day Food”
5 May 2005


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