Steak and Potatoes (with Creamy Garlic Sauce!)

sliced steak with creamy garlic sauce on white plate with potatoes and broccolini

Print Recipe

Steak and Potatoes (with Creamy Garlic Sauce!)

Steak, Creamy Roasted Garlic Sauce and Crispy Paprika Potatoes - this truly is a dream of a dinner!

Prep Time10

Cook Time1 10

Total Time1 20

Course: Dinner, Main Course

Cuisine: Universal

Servings:

Author: Chris Collins

Cost: £5 / $6

Equipment

Sharp Knife & Chopping Board
Foil (for roasting garlic)
Baking Tray
Potato Peeler (optional)
Medium Sized Bowl (for potatoes)
Kitchen Roll/Paper Towels
Large Cast-Iron/Heavy-Based Pan & Tongs
Wooden Spoon
Jug (for stock)

Ingredients

Sauce

1 small bulb of Garlic
1 medium Shallot, very finely diced
60ml / 1/4 cup Dry White Wine (see notes)
120ml / 1/2 cup Beef Stock
180ml / 3/4 cup Double/Heavy Cream, at room temp
1/2 tsp Worcestershire Sauce
Olive Oil, as needed
Salt & Black Pepper, as needed

Steak

2x 220g/8oz Sirloin Steaks, at room temp (see notes)
1 heaped tbsp Unsalted Butter
1 large sprig of Fresh Rosemary
2 sprigs of Fresh Thyme
2 cloves of Garlic, kept whole and lightly crushed
1 tbsp Vegetable Oil
Salt & Black Pepper, as needed

Potatoes

450g / 1lb Baking Potatoes (weight AFTER peeled/sliced - see notes)
1.5 tbsp Olive Oil
1.5 tsp Smoked Paprika
1/2 tsp Onion Powder
1/4 tsp EACH: Salt, Black Pepper, plus more salt to serve
1/8 tsp Cayenne Pepper

Instructions

Preheat the oven to 180C/350F.
Slice the tip off the garlic bulb to expose the cloves. Drizzle with oil then wrap in foil. Place on a baking tray then pop in the oven for 15 minutes.
Meanwhile, slice the potatoes into 3/4" cubes. Combine in a bowl with the seasoning and oil.
Once the garlic has roasted for 15 minutes, spread the potatoes out on the tray and place in the oven for a further 40-45 minutes, or until the garlic is very soft and golden, with the potatoes crisp on the outside and soft through the centre. Just be vigilant throughout and if one finishes before the other, remove from the oven whilst the other continues cooking. If the potatoes are struggling to crisp, raise the temp to 200C/400F AFTER you've taken the garlic out.
For the steaks, pat them dry with kitchen roll and generously season both sides with salt and pepper.
Add a large cast-iron or heavy-based pan over high heat. Once the pan is very hot, add the oil and leave for 5-10 seconds. Add the steaks and leave undisturbed for 2 minutes. Flip them over and fry for another minute, then add the butter, garlic cloves, rosemary and thyme. Baste the steaks for a further minute then remove and rest them to one side, leaving everything else in the pan.
Lower the heat to medium and add the shallot to the leftover fat. Fry until soft and golden (make sure it doesn't burn) then pour in the wine. Use your wooden spoon to deglaze the pan and allow the wine to simmer and reduce until almost completely evaporated. Remove the garlic, rosemary and thyme.
Pour in the stock, cream and Worcestershire sauce, then squeeze in the roasted garlic. Give it a good stir and simmer, stirring frequently, until the sauce begins to thicken. It will thicken, just keep simmering and stirring away (approx 7-10 minutes). When the sauce is nearly done, stir in the resting juices from the steak, then season to taste with salt and pepper.
Serve the steak with the sauce drizzle on top alongside the potatoes (there will be plenty of sauce!).

Video

Notes

a) Steak - The above timing will leave you with a medium-rare steak that is approx 2cm thick. For medium I'd add another 30 seconds each side. You can use different cuts of steak and different sizes, just use you best judgment to cook them to your liking.

b) Wine - Not the usual pairing with beef, but it works nicely here to cut through the richness of the sauce and add a gentle background flavour. It's important to reduce it right down and burn off the pungent alcohol flavour.

c) Potatoes - I like to peel the potatoes and dice them into (somewhat) perfect cubes. You can keep the skin on and roughly dice them so there's no wastage if you prefer, in which cases the weight will just be 450g/1lb. If you're peeling and slicing them you'll need more potatoes to ensure you end up with 450g/1lb sliced cubes. How many depends on the shape/size of the potatoes and how much you need to slice off.

d) Serving - Originally I served this with asparagus, which I trimmed and tossed in olive oil, salt and pepper, then added to the baking tray around 8-10 minutes before the potatoes and garlic were done. However, there's a huge shortage of asparagus at the moment, so it didn't make the film! As such I served with Roasted Broccolini instead.

e) Calories - Whole recipe divided by 2.

Nutrition