Fillet Steaks with Dauphinoise Potatoes

by Stefan Kolsch

Try our delicious recipe for your fillet steaks


For the Steaks:
4 Centre Cut Fillet Steaks
2 tbsp Olive Oil
For the Dauphinoise:
800g King Edward Potatoes, peeled and thinly sliced
250ml Milk
200ml Double Cream
1 Garlic Clove, crushed
ground Nutmeg
50g grated Parmesan

Fillet Steaks with Dauphinoise Potatoes


For the Dauphinoise, place all ingredients up to and including the garlic into a pan. Season with salt, pepper and nutmeg to your liking. Place onto hob and bring slowly to the boil. Simmer for 5 minutes, stirring two or three times to prevent the potatoes sticking. Remove from hob and transfer into an ovenproof dish. Sprinkle with Parmesan. Cook in a preheated oven at 180ºC/Gas 4 for 20-25 minutes until nicely browned all over.

Whilst the Dauphinoise is cooking, take the steaks out of their packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.

Heat the oil in a large frying pan, over a high heat. Using the table below as a guide, cook the steaks to your liking. Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

Arrange the rested steaks on preheated plates and serve with the Dauphinoise potatoes, green beans and glazed carrots.

Recommended Cooking Times
Cooking Times (per Side)Resting TimesTotal Cooking Times
Rare4 - 5 minutes 6 minutes 15 minutes
Medium 5½ - 6 minutes 4 minutes 15 minutes
Well Done 7 - 7½ minutes 1 minute 15 minutes

Tip: You can prepare the Dauphinoise potatoes a day in advance. To finish brush with a little cream and re-heat for 15 minutes in a preheated oven at 180ºC/Gas 4.

Purchase your ingredients...

Rate this recipe

Fillet Steaks with Dauphinoise Potatoes
Overall Rating

Your comment or suggestion

Comments on this recipe

No comments yet