Maille mustard steak and dauphinoise
Serves: 2
Prep time: 15 minsTotal time: 
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Recipe photograph by Craig Robertson
Maille mustard steak and dauphinoise
Thinly sliced potatoes are dressed in a creamy Maille wholegrain mustard sauce, layered in an oven dish, topped with grated comté and baked in the oven until golden and crisp. Fillet steak is pan-seared and finished in a foaming mixture of butter and Maille Dijon mustard
Serves: 2
Prep time: 15 minsTotal time: 
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Ingredients
- 250ml double cream
- 70g butter
- 1 garlic clove, lightly crushed
- 6 sprigs of thyme
- 3 tbsp Maille wholegrain mustard
- 4 large Maris Piper potatoes, finely sliced
- 200g comté, grated
- 2 fillet steaks, removed from the fridge 30 mins before cooking
- 2 tbsp Maille Dijon mustard
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5.
- Place the cream, 50g of butter, the garlic clove, half the thyme and the Maille wholegrain mustard in a saucepan on the hob. Season with salt and pepper and heat on low until the mixture reaches a low simmer. Remove from the heat and set aside to infuse and cool, then remove and discard the thyme.
- In an ovenproof dish, arrange the potato slices in a neat, vertical spiral until they are tightly packed into the dish.
- Ladle the cooled cream mixture over the potato slices and top with the grated comté. Bake in the oven for 1 hour or until the potato is cooked through and a golden crust has formed.
- Set a large frying pan on medium-high heat. Oil and season each side of the steaks and place in the pan. Cook on each side for 3-4 minutes for medium-rare. Add the remaining butter and thyme and the Maille Dijon mustard to the pan and baste the steaks for a further minute. Remove the steaks from the pan and allow to rest, loosely covered with foil, for 10 minutes.
- Serve the steaks with the dauphinoise and vegetables of your choice.
