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Beef with ale and gratin dauphinoise

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Nick Nairn

From Ready Steady Cook

Method


  1. Pre-heat the oven to 220C/425F/Gas 7.

  2. For the beef, heat the oil in a pan, add the onion and sauté for 1-2 minutes to soften.

  3. Add the beef and cook for 3-4 minutes, until golden brown all over.

  4. Pour the ale into the pan and then add the carrot and parsnip slices. Continue to cook for 5-6 minutes.

  5. For the potatoes, heat the milk, cream and lemon zest in a pan until simmering.

  6. Add the sliced potatoes and cook for 6-8 minutes, to soften.

  7. Place the potato mixture into an ovenproof dish and place in the oven to bake for 8-10 minutes, until golden.

  8. To serve, transfer the beef mixture to a serving plate and spoon the gratin potatoes alongside.

Ingredients

  • 1 tbsp vegetable oil
  • 110g/4oz rump steak, cut into cubes
  • ½ onion, peeled and thinly sliced
  • 100ml/3½fl oz ale
  • ¼ carrot, peeled and sliced
  • ¼ parsnip, peeled and sliced

For the potato gratin

  • 55ml/2fl oz milk
  • 150ml/5fl oz double cream
  • ½ lemon, zest only
  • 1 potato, peeled and sliced thinly on a mandolin

Shopping List

Beef with ale and gratin dauphinoise

Fruit and vegetables

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Dairy, eggs and chilled

Meat, fish and poultry

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