Food Love Stories

  1. Preheat the oven to gas 4, 180°C, fan 160°C. First, make a dauphinoise. Peel 250g potatoes and thinly slice. Layer the potato slices in a baking dish, seasoning every other layer.
  2. In a jug, mix 60ml whipping cream, 80ml semi-skimmed milk, 1 clove of grated garlic and thyme leaves. Season, then pour over the potatoes. Grate a thin layer of Parmesan over the top if you like, then cover with foil and bake for 1 hour. Remove the foil and cook for a further 15 minutes until browned on top.
  3. Meanwhile, rest 2 uncooked sirloin steaks at room temperature for 10–20 minutes.
  4. Heat a griddle pan over a high heat. Season the steaks on both sides, sprinkle with thyme, then rub 1/2 tablespoon olive oil over the steaks to cover. When the pan is hot, add the steaks. For rare steaks, fry for 2–3 mins; for medium, fry for 4–5 mins; for well done, fry for 7–8 mins. Turn once half way through. When cooked to your liking, remove from the pan and leave to rest for at least 5 mins.
  5. Lastly, make a salad. Mix 2 large handfuls of watercress in a bowl with 2 tablespoons Tesco Finest French dressing. Serve with the dauphinoise and steak.

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32 items

Jimmy's 'Finest' steak for two

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