Cooking with Maximum: Fillet steak with potato dauthinoise

[Maximum Triceratops]

Hi all, ok here's what I made for tea last night, its a simple dish that tastes great if you follow a few simple rules.

step 1) Peel some spuds and an onion and slice as thinly as possible.

Step 2) get a deep baking tray and make a layer with the potato (overlap the slices like fish scales), throw in some onion, crushed garlic and grated cheddar cheese and season with salt + pepper.

Step 3) Continue doing the same layers until you reach the top of the oven dish, sprinkle the top with lots of cheese then take a large tub of double cream and pour all over until it reaches just below the top layer of potaoes. It should now look something like this.

Step 4) Place in medium (too hot and the cream will curdle) oven for around one hour, it should then look like this.

Now for the steak, ok make sure you have taken the steak out of the fridge a good hour before cooking (this helps to keep the lovely juices inside the steak when you cook it). Season both sides with cracked black pepper and a pinch of salt.

Please observe above pic, sat next to those awesome chunks of flesh is my wife's vegatarian lolsteaks

Ok now heat a pan up very hot and place the steaks in, flash each side and also the edges quickly on the heat to seal the steak.

I like mine medium so about 3/4 mins each side and they should look like this.

Ok all done, it takes about 15 minutes to make this meal once you have done all the work with the dauthinoise. Serve with two of your favorite vegatables.

There you have it, a great tasting dish that is simple to make

 

[Maximum Triceratops]

Potato dauphinoise is so yummy! Looks good, obviously I have to criticise - you shoulda left the steak to rest on a separate plate for a while longer.

Room temperature

 

[Maximum Triceratops]

I love dauphinoise potatoes.

You bought what looks like good meat, you went to the trouble of doing something a little bit special with your taters, then you bought pre-grated cheese?

Is a home grater superior to supermarket ones?

 

[Maximum Triceratops]

No need to flash the edges of the steak at all. Hot pan, drop it in and leave it until it needs turning ... tada The spuds look okay but you should try a mixture of red onions, shallots and some finely diced smoked bacon for extra yumminess. If I hadn't have eaten such a big meal earlier then I'd be hungry after looking at those pics

What's with the quorn peppered steaks though

nice tips for the potato, will try it next time, especially the smoked bacon. Th wife is vegetarian so they were for her

 

[Maximum Triceratops]

schoolboy error,posting a steak thread on OCUK,

i made the same error years ago,.

its a lose, lose situation.

you will get slated for not buying the steak from a local butcher, or direct from the farmer.

the thickness general quality, thickness of the steak.

you will get told off for:
1) oiling the steak, or not oiling the steak.
2) having it at room temperature or if its chilled
3) for frying the steak, for not frying the steak
4) for salting the steak, or not salting the steak
5) for letting it rest, and for not letting it rest.
6) not serving it with bacon, serving it with bacon
7) serving it with any veg except potatoes
8) if it being too rare, or over cooked
9) serving with any sauce, serving with no sauce.
10) not wiping it across the thigh of a Virgin, under a full moon, before cooking it

I think I have covered most of the gripes people will have with it.

Looks nice by the way i would eat it.

bt let this be a lesson to you, Never EVER post a steak thread on OCUK, its a minefield.

LOL, yes never again mate, let me clear up some of the criticisms in this thread -The steak was cooked to my preference, I have cooked steak many times and know what I like (nice and pink in the centre, this means medium in my books). the dauthinoise were extremely tasty and I recommend anybody to try them as they are very tasty and morish. And as for sprouts, contrary to popular belief, they are not just for eating on the 25th December remember a sprout is for life not just for Christmas. I take peoples point about the cheese but in this particular dish does not make any difference if it is grated at home or at the supermarket.

 

[Maximum Triceratops]

Love gratin dauphinoise, but I never put cheese in mine, the garlic and butter create that cheesy texture to the cream (makes it too rich IMO), and always rub garlic on the dish rather than in between the layers. Can't see the pics at work - but it is one of my favourite things to do with potatoes.

Oh, and your steak is over cooked

If you cant see the pics then how can you tell?

 

[Maximum Triceratops]

To cook that potato thing, how would you store it? Would it last a few days in the fridge then fire it in the microwave for a couple of mins to reheat or what?

Yes, just wiz in the microwave like you said, wouldnt freeze it though due to the cream.