James is here with a real treat for the weekend - Seared rib-eye steak with creamy potato gratin.
4 180g ribeye steaks
2 shallots, diced
2 rashers smoked streaky bacon, cut into lardons
300g green beans tops removed and pre blanched in boiling water for 6 minutes
300ml whipping cream
1 whole garlic bulb
Small bunch fresh thyme, tied
100g gruyère, grated
Crushed sea salt and freshly ground black pepper
1. Peel the potatoes and, using a mandolin or very sharp knife, slice the potatoes very thinly. Cut the garlic bulb in half horizontally.
2. Pour the cream into a large non-stick frying pan. Add the garlic and thyme. Warm the cream over a low heat. Add the potatoes, bring to the boil, reduce the heat and simmer, over a low heat, uncovered for 15–20 minutes, until the potatoes are soft but still have a little bite.
3. Preheat the grill to high. Remove the halved garlic bulb and the thyme from the pan. Season well with crushed sea salt and freshly ground black pepper.
4. Pour the cream and potatoes into a 24-cm square gratin dish. Sprinkle over the grated gruyere and grill under a high heat for 2–3 minutes until the gruyère is melted, golden and bubbling. Leave to stand for 2 minutes before serving.
5. To cook the steaks, oil and season both sides and sear in a char grill or non stick frying pan for 2/3 minutes on both sides then remove from pan.
6. Put on plate and lightly cover with tin foil to rest for 5 minutes (this will give you a medium rare cooking temperature) for well done simply cook longer on each side but on a more gentle heat so the steak cooks through. ALWAYS REST so the meat has time to relax and is not tough.
7. Whilst the steaks are resting take a non stick frying pan add a splash of oil and sauté the shallots and bacon so they just start to crisp. This will only take around two minutes then add the pre-blanched beans and season and heat through.
8. To serve, warm the steaks under the hot grill, put a pile of beans on to the plates and a good portion of potatoes then carve the steaks and lay onto plate. Drizzle around any resting juices and serve with a dollop of Dijon mustard on the side.