What you’ll Need
- Four Large Potatoes
- Large pot of Single cream
- 4 x rump steak
- 2 x Meunière Butter Portions
- 2 x Punnets of cherry tomatoes on the vine
- 2 x tablespoons of Balsamic vinegar
- Salt & Pepper
Method of preparation and cooking
Take the Large pot of cream, pour into a pan, season with a pinch of salt and place on a medium heat, then add the Meunière butter and stir in, until melted. Once the cream and butter have cooked through, turn off the heat and leave to rest. If you wanted to make Gratin Dauphinoise, just add a couple of handfuls of grated cheese (cheddar/emmental/gruyure) to the sauce and stir in until melted.
Now get the potatoes, wash, peel and cut into thin slices.
Next take a large oven dish and pour a small amount of the garlic sauce on the both, so it just coats the surface and then layer the thinly cut slices of potato, until the bottom is completely covered. Then add another amount of the sauce, until the potato is evenly coated and repeat this step until the potato is used up and the sauce is coating all layers. Place tin foil over the top, then put in an oven at gas mark 200/6 and cook for 60 minutes, before removing the foil and cooking for a further 30 minutes (so the top layer will turn golden brown and crispy).
Just after you take the tin foil off the potatoes, place the cherry tomatoes, on-vine, onto a shallow tray and spoon the balsamic vinegar over them, season with salt and place in the oven to cook with the potatoes for the last 20 minutes or so.
Ten minutes after you have put the tomatoes in the oven, take your rump steak, season well on both sides with salt and pepper and place into a pan that has been warming on a hot flame. To achieve medium rare, cook for 4 minutes per side, for medium cook for 5 minutes per side and for well done its approximately 7-8 minutes per side.
Once the steaks are cooked, allow to rest for a couple of minutes, before placing on a plate with a good portion of dauphinoise potatoes and a sprig of vine roasted tomatoes…simply delicious!