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Steak with Potato Gratin

Serves 4 | Total Cook Time: 2 hours

Steak with Potato Gratin


Potato Gratin:

5 garlic cloves, divided

1 tablespoon unsalted butter, softened

2.5 cups heavy cream

2 shallots, quartered

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon thyme leaves

1 tablespoon rosemary

4-5 pounds russet potatoes, scrubbed, sliced very thin on a mandolin

1 cup Gruyere cheese

1 cup Parmesan cheese


Four 6-8 ounce filets

Generous amount Kosher salt and black pepper

6 tablespoons butter

3 tablespoons olive oil

4 sprigs of rosemary

5 sprigs of thyme

6 sage leaves

6 cloves of garlic


  1. Preheat the oven to 325 degrees.
  2. Take out a 13x9 baking dish and rub 1 garlic clove around the dish. Then, smear the softened butter all over.
  3. Take out a small pot and add the heavy cream, shallots, 4 garlic cloves, thyme, rosemary, salt and pepper and simmer for 15 minutes on low heat. Remove the shallot and garlic and set the cream mixture aside.
  4. Then, add the potatoes one layer at a time to the dish. Sprinkle parmesan cheese on each layer, reserving a little to sprinkle on top at the end. Once the potatoes are layered, pour the cream mixture over the potatoes and cover with foil. Bake for 1 hour and 15 minutes then remove the foil, add the Gruyere and Parmesan cheese and broil until golden. Let the gratin rest. Garnish with fresh thyme.
  5. Next, cook the steak while the gratin is resting. Turn the oven up to 425 degrees. Preheat your cast iron skillet on the stove so that it is piping hot. While your pan is heating up, season your filets GENEROUSLY with salt and pepper. Roughly 1 tablespoon of salt and pepper per steak. Add 3 tablespoons of butter and olive oil to the cast iron skillet and allow the butter to melt. Add the steaks to the skillet and cook 2 minutes per side, then finish cooking in the oven until the internal temperature reaches 120 degrees, about 6-8 minutes.
  6. Once the steaks come out of the oven, move them to one side of the pan, then add the remaining butter, rosemary, thyme, sage, and garlic cloves to the other side of the pan. Baste each steak with your buttery, herby, garlic sauce about 8-10 times.
  7. Remove from the skillet and cover with tin foil. Rest for 5-10 minutes, then slice and serve with your potato gratin!

Notes from the Chef