Steak With Wine Sauce And Potato Gratin Recipe

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Gallery Steak with Wine Sauce and Potato Gratin Recipe Summary prep: 40 mins total: 60 mins Servings: 4

Ingredients Ingredient Checklist 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

Gallery Steak with Wine Sauce and Potato Gratin

Recipe Summary prep: 40 mins total: 60 mins Servings: 4

Gallery

Steak with Wine Sauce and Potato Gratin

Steak with Wine Sauce and Potato Gratin

Recipe Summary prep: 40 mins total: 60 mins Servings: 4

Recipe Summary

prep: 40 mins total: 60 mins

Servings: 4

prep: 40 mins

total: 60 mins

prep:

40 mins

total:

60 mins

Servings: 4

Ingredients

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

Directions

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.

Reviews (8)

 Add Rating & Review     9 Ratings   5 star values:        4    4 star values:        4    3 star values:        1    2 star values:        0    1 star values:        0

Reviews (8)

Add Rating & Review     9 Ratings   5 star values:        4    4 star values:        4    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

9 Ratings 5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 0

5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 0

Martha Stewart Member     Rating: Unrated       04/20/2014   I haven't tried the steak but the potatoes are so delicious. I've made these potatoes several times and, in fact, I made them yesterday for Easter dinner. Everyone was wowed by them. There were none left over to go with the huge amount of ham I had leftover today so I had to make another batch. I do add a little (about a tablespoon) of gorgonzola to the mixture, although I can't tell any of my family because they turn up their noses at blue cheese.  

Martha Stewart Member     Rating: Unrated       11/19/2008   I just made this again and i felt the need to write another review. This is such an easy but elegant menu, and now flat irons are available in my (Giant) Supermarket, too. The gratin is amazinging easy but rich, and the steak melts in your mouth with a to-die-for sauce. Great for easy impressive entertaining. I added steamed baby corn and pattypan squash that I did in the microwave, then added butter and celery salt. MMMM.  

Martha Stewart Member     Rating: Unrated       05/05/2008   This receipe is fabulous. I can't tell you how delicious - must have the flat iron steaks. I added steamed asparagus. The entire dinner received raves all evening.  

Martha Stewart Member     Rating: Unrated       04/20/2008   The gratin was a definate keeper. VERY YUMMY.  

Martha Stewart Member     Rating: Unrated       03/12/2008   Very easy and delicious. Had to visit a butcher to find flat-irons, but they are well worth the search. This recipe is an all-time favorite, and especially these potatoes, they are to-die-for good. A  

Martha Stewart Member     Rating: Unrated       11/08/2007   Very nice. The capers added a nice tartness to the sauce complimenting the mustard. Definately something to keep on file for a quick steak dinner mid-week. The gratin was beautiful and it was a really easy way of cooking. I find gratins and bakes that start in the oven with raw potatoes almost never work out right so it was a pleasant surprise.  

Martha Stewart Member     Rating: Unrated       11/08/2007   Very nice. The capers added a nice tartness to the sauce complimenting the mustard. Definately something to keep on file for a quick steak dinner mid-week. The gratin was beautiful and it was a really easy way of cooking. I find gratins and bakes that start in the oven with raw potatoes almost never work out right.

Martha Stewart Member

Rating: Unrated 04/20/2014

I haven’t tried the steak but the potatoes are so delicious. I’ve made these potatoes several times and, in fact, I made them yesterday for Easter dinner. Everyone was wowed by them. There were none left over to go with the huge amount of ham I had leftover today so I had to make another batch. I do add a little (about a tablespoon) of gorgonzola to the mixture, although I can’t tell any of my family because they turn up their noses at blue cheese.

Rating: Unrated

Rating: Unrated 11/19/2008

I just made this again and i felt the need to write another review. This is such an easy but elegant menu, and now flat irons are available in my (Giant) Supermarket, too. The gratin is amazinging easy but rich, and the steak melts in your mouth with a to-die-for sauce. Great for easy impressive entertaining. I added steamed baby corn and pattypan squash that I did in the microwave, then added butter and celery salt. MMMM.

Rating: Unrated 05/05/2008

This receipe is fabulous. I can’t tell you how delicious - must have the flat iron steaks. I added steamed asparagus. The entire dinner received raves all evening.

Rating: Unrated 04/20/2008

The gratin was a definate keeper. VERY YUMMY.

Rating: Unrated 03/12/2008

Very easy and delicious. Had to visit a butcher to find flat-irons, but they are well worth the search. This recipe is an all-time favorite, and especially these potatoes, they are to-die-for good. A

Rating: Unrated 11/08/2007

Very nice. The capers added a nice tartness to the sauce complimenting the mustard. Definately something to keep on file for a quick steak dinner mid-week. The gratin was beautiful and it was a really easy way of cooking. I find gratins and bakes that start in the oven with raw potatoes almost never work out right so it was a pleasant surprise.

All Reviews for Steak with Wine Sauce and Potato Gratin

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Steak with Wine Sauce and Potato Gratin

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Reviews (8)#

All Reviews for Steak with Wine Sauce and Potato Gratin#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (8)

All Reviews for Steak with Wine Sauce and Potato Gratin