STEAK WITH WINE SAUCE AND POTATO GRATIN

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Steak with Wine Sauce and Potato Gratin image

This steak dinner should satisfy the hearty appetites in your family. Plus the potato gratin is downright decadent.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • 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.
  • 15 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.
  • 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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