Pan-fried steak with gratin dauphinois (Steak poêlé, gratin dauphinois)

1. Heat the oven to 160 °C. Peel the potatoes and slice into thin rounds.

2. Bring the cream to the boil with the milk, the crushed garlic and a pinch of grated nutmeg, then season with salt and pepper.

3. Layer the potato rounds in a buttered dish, pour over the seasoned cream, scatter with grated gruyère and bake for about 50-55 minutes until the top is golden and the potatoes tender (gratin dauphinois).

4. Pat the beef fillet steaks dry and season with salt and pepper.

5. In a hot pan, fry the meat in a little butter for 2-3 minutes per side to your preferred doneness, then rest in a warm place for a few minutes.

6. Serve the fillet with the gratin dauphinois and spoon the resting juices over the meat.

Tip: For gratin dauphinois, slice the potatoes thinly so they cook creamy. Do not overcook the fillet – medium is juiciest. Resting keeps its moisture.