Why not par your perfect teak with creamy, garlicky potatoes!
Preheat the oven to 200C/400F/Gas 6.
Bring a pan of water to the boil, add the potatoes and a pinch of salt, reduce the heat and simmer for 3-4 minutes.
Meanwhile, heat a frying pan until just warm, add 50g/2oz of the butter and when it’s melted, add the shallot, garlic and leeks and sweat for 2-3 minutes, or until softened.
Add the potatoes to the pan and mix to combine, then add the white wine and bring to a simmer. Add the cream and thyme and simmer for 2-3 minutes.
Season to taste with salt and freshly ground black pepper and pour into an ovenproof dish.
Heat a separate frying pan until hot. Add 50g/2oz of the butter and the brioche cubes and fry until golden-brown on all sides.
Scatter over the top of the leeks then grate the cheese over the top to cover. Place in the oven to bake for 5-10 minutes until golden and bubbling.
Meanwhile, heat a griddle pan until searing hot and rub the steaks with the rapeseed oil. Brush the griddle with a little rapeseed then add the steaks and cook for 2 minutes without moving, then turn 90° and cook for another minute. Season with salt and black pepper.
Turn over and cook for 1-2 more minutes then remove from the pan and place onto a plate to rest.
Melt the remaining butter in the brioche pan and brush over the steaks, spooning any resting liquid back over the steaks, then season once more.
Serve the steaks with the leeks alongside and any juices poured over them.
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