Savory Steak with Indulgent Wine Sauce Recipe
Attention all foodies and culinary enthusiasts! I have a delectable recipe for you that will tantalize your taste buds and satisfy your stomachs. Get ready to indulge in the succulent flavors of steak with wine sauce and potato gratin.
Whether you are hosting a special dinner party or just want to treat yourself to a luxurious meal, this recipe will not disappoint. The tender fillet steak cooked to perfection is complemented by a rich red wine sauce that is infused with the savory taste of Dijon mustard and tangy capers.
And let’s not forget about the potato gratin – crispy on the outside, warm and soft on the inside, and laced with creamy goat cheese, every bite is pure bliss. This dish can be easily customized by substituting blue cheese or even adding bacon bits for an extra crunch.
So what are you waiting for? Let’s get cooking! With simple ingredients and easy-to-follow instructions, this recipe is perfect for novice chefs looking to impress their guests or more experienced cooks wanting to spice up their usual rotation of meals.
Let the aromas waft through your kitchen as you fry up the tournedos of beef with mushrooms and red wine. And don’t worry about leftovers – this dish tastes just as fresh when reheated for lunch the next day or shared with others.
Trust me, one bite of this mouth-watering steak with wine sauce and potato gratin recipe will have you coming back for more. So grab your apron and let’s get cooking!
Why You’ll Love This Recipe
If you’re looking for a surefire way to impress your dinner guests, look no further than this recipe for steak with wine sauce and potato gratin. This dish is not only easy to make but also transforms a simple meal into a gourmet feast fit for any special occasion.
Let’s start with the star of the show: the steak. We recommend fillet steak, but you can use any cut you prefer, like New York steaks. Our secret ingredient is the Dijon mustard that you’ll rub on the steak before sautéing it in a frying pan. The result? A deeply flavorful crust that’ll make your taste buds sing.
But wait, it gets better! The red wine sauce features capers, garlic, and black pepper for a tangy finish that contrasts perfectly with the savory meat flavor. And let’s not forget about the potato gratin – its layers of potatoes and creamy goat cheese are baked to perfection until golden brown and crusty on top.
Not only will this dish fill your home with mouth-watering aromas as it cooks, but it’s also versatile enough to work as a centerpiece dish or a cozy date night meal. Plus, if you’re feeding a crowd or have big eaters at home, it’s substantial enough to satisfy even the most ravenous appetites.
All in all, this hearty meal with its delectable wine sauce and buttery potato gratin will ensure your dinner table is transformed into an upscale bistro – without having to leave your home kitchen. So why not give it a try tonight?
Ingredient List
Take a deep breath because we’re about to dive into the ingredient list for this delicious steak with wine sauce and potato gratin recipe. Here are all the ingredients you need to prepare this mouth-watering meal.
For the sauce:
- 1 garlic clove, minced
- 1 tbsp Dijon mustard
- 1/2 cup white wine
- 1 tbsp capers
- Salt and black pepper to taste
For the potato gratin:
- 1 1/2 pound potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 5 ounces soft goat cheese, crumbled
- 1 garlic clove, minced
- Coarse salt and ground black pepper to taste
For the steak red wine sauce:
- 2 tournedos fillet steak (12 oz)
- Salt and black pepper to taste
- 1 tbsp oil (for frying)
- 1/2 cup red wine
- 1 garlic clove, minced
- 1/2 cup beef or mushroom broth
- 1 tsp mustard
- Butter, heavy cream, or cornstarch (optional)
Go ahead and gather these ingredients before moving on to the next steps in our recipe. Trust me; your taste buds will thank you later!
The Recipe How-To
Now that we have gathered all the necessary ingredients, it’s time to prepare this mouth-watering steak with wine sauce and potato gratin. Here’s how to do it:
Step 1: Prepare the Steak
- Start by removing the fillet steak from the fridge and let it rest at room temperature for at least 30 minutes before cooking.
- Preheat a frying pan with oil over medium heat.
- Season the steak with coarse salt and freshly ground black pepper on both sides.
- When the pan is hot, place the steak in the pan and cook for 2 – 3 minutes per side, depending on how you like your steak cooked.
- Remove from heat and set aside.
Step 2: Make the Red Wine Sauce
- In a saucepan over medium heat, add butter and chopped garlic clove until fragrant.
- Add 1 tbsp Dijon mustard, red wine, capers, salt, and black pepper then stir together.
- Bring the mixture to a boil until slightly thickened. Then reduce the heat and let it simmer for a few minutes while stirring occasionally.
- Once done, remove from heat and set aside.
Step 3: Prepare the Potato Gratin
- Preheat oven to 350°F (175°C).
- Peel and wash potatoes before slicing thinly into rounds using a mandoline or sharp knife.
- In a bowl, mix heavy cream with minced garlic, salt, and black pepper
- Use butter to grease a baking dish. Layer sliced potatoes in dish then pour in some of the heavy cream mix.
- Repeat layering 10 times or until you’ve used up all of the slices of potato
- Once done, cover in foil tightly before baking for about one hour.
Step 4: Serve
- Start by placing potato au gratin in serving plates
- Next, place tournedos of beef and pour the red wine sauce over the steak.
- Finally, top it off with crumbled soft goat cheese or blue cheese and freshly ground black pepper.
Remember, cooking takes time and patience. Take your time, follow these instructions closely and you’ll have yourself a stunning meal to impress your guests.
Substitutions and Variations
Whether you are a seasoned chef or a beginner, sometimes you just don’t have all the ingredients in your pantry. Or maybe you want to try something different or put your own spin on a recipe. Fear not! There are plenty of substitutions and variations for this Steak With Wine Sauce and Potato Gratin recipe that will make it delicious no matter what.
First off, if you don’t have Dijon mustard on hand, you can use any other type of mustard that you like – just keep in mind that the flavor profile might be slightly different. Similarly, if capers are not your thing, you can substitute them with chopped olives or pickles without sacrificing much flavor.
For the wine sauce, white wine is used in the original recipe, but if you prefer red wine or have some leftover red wine from a previous occasion, go ahead and use that instead. Just keep in mind that red wine will give a deeper flavor to the sauce.
If goat cheese is not your cup of tea, try using blue cheese instead. It will give a similar tangy punch while still being creamy enough to melt well over the potato gratin. And speaking of potato gratin, if you want a lighter version of this dish, try swapping out the heavy cream with milk or half-and-half. While it won’t be as rich as the original recipe, it will be just as comforting!
Finally, feel free to experiment with different cuts of meat for this dish. New York steaks are recommended for their tenderness and flavor with steak wine sauce, but tournedos beef or lamb would also work well here. And if you’re feeling particularly indulgent, serve this dish alongside fondant potatoes or mashed potatoes for an extra comforting meal.
Remember, recipes are just guidelines – feel free to make them your own!
Serving and Pairing
It’s no secret that a delicious meal is often best enjoyed when accompanied by the perfect wine pairing. When it comes to this steak with wine sauce and potato gratin recipe, there are a few great wine options that I recommend.
For the meat, a rich and bold red wine is the perfect choice. A bold Cabernet Sauvignon or Barolo would pair nicely, as would a full-bodied Syrah or Malbec. These wines have a deep, earthy flavor that complements the savory steak perfectly. The tannins in these wines help to cut through the richness of the dish while holding their own against the bold steak flavors.
When it comes to the creamy and indulgent potato gratin, consider pairing it with a white wine that has good acidity. A crisp Chardonnay or Pinot Grigio would be perfect for cleansing your palate after each rich bite of gratin. If you’re looking for something a little more unique, try pairing it with a buttery California Chardonnay or an oaky Sauvignon Blanc.
If you’re feeling adventurous and want to try something new, consider serving this dish with a sparkling rosé. The light fruitiness of rosé pairs well with both meat and potatoes while also adding an elegant touch to your meal presentation.
Whether you choose to serve this steak with a classic red wine or an unexpected but delicious rosé, remember that food and wine pairings should ultimately be based on what tastes good to you. Trust your instincts and enjoy the process of experimenting with different wine combinations until you find the pairing that suits your personal taste preferences best.
Make-Ahead, Storing and Reheating
Making this steak with wine sauce and potato gratin recipe requires preparation, but fortunately, it can be made ahead of time. The potato gratin can be made up to two days in advance and still be as delicious as ever. Store the au gratin in the refrigerator, covered tightly with aluminum foil until ready to serve.
The wine sauce is quite forgiving and can be made 24-48 hours before serving. Store it in an airtight container in the refrigerator, and then reheat it in a heavy-bottomed saucepan over low heat.
To reheat the potato gratin, preheat your oven to 375°F (190°C). Remove the dish from the fridge, let the gratin come to room temperature for about 30 minutes, then bake covered for about 10-15 minutes before taking off the foil and baking another 10-15 minutes until bubbly and golden brown.
When reheating the steak, take it out of the fridge, bring it up to room temperature for about an hour on your kitchen counter. Add a few drops of olive oil on both sides of the fillet, add salt and pepper on both sides as well. Preheat your grill, cast iron skillet or oven to 375°F (190°C). Grill or sear each side of steak in a hot frying pan for around 5-7 minutes each side, depending on how thick your fillet is. You could also bake it in the oven to achieve that perfectly even finish throughout.
Finally, reheating of all components is done; place everything together on plates with additional fresh herbs like thyme or parsley if available, enjoy!
Tips for Perfect Results
Cooking the perfect steak and making a delicious wine sauce and potato gratin can be intimidating, but don’t worry, I’m here to share my tips for achieving perfect results every time.
1. Soaking potatoes
If you have the time, soak your sliced potatoes in cold water for at least 20 minutes before cooking them. This will remove excess starch and help them cook evenly in the gratin.
2. Letting the steak rest
After cooking your steak to your desired doneness, let it rest for at least five minutes before cutting into it. This will allow the juices to redistribute and give you a tender and juicy piece of meat.
3. Preheating the frying pan
To get a beautiful sear on your steak, preheat your frying pan over medium-high heat for at least five minutes before adding the oil and steak.
4. Seasoning generously
Don’t be afraid to season your steak, potatoes, and wine sauce generously with salt and pepper. This will bring out the flavors of each component of the dish.
5. Adding aromatics to wine sauce
To elevate your wine sauce, add minced garlic or finely chopped shallots to the pan after cooking the steak. Cook until fragrant before adding the wine and other ingredients.
6. Using room temperature ingredients
For even cooking, use room temperature ingredients when making the potato gratin or wine sauce. Cold ingredients can affect cooking times and may result in an inconsistent dish.
By following these tips and tricks, you’ll be able to make a delicious steak with wine sauce and potato gratin every time with that perfect culinary finesse!
FAQ
Let’s take a closer look at some of the frequently asked questions about this steak with wine sauce and potato gratin recipe. From ingredient substitutions to cooking techniques, these FAQs will help you troubleshoot any issues you may have encountered while making this dish.
Why should the potato slices for the gratin not be soaked in water before adding to the cream?
To maintain the creamy texture of our potatoes au gratin, it is advisable to skip the step of soaking the potatoes in water beforehand. Soaking them can remove some of the starch, which is crucial for creating the desired consistency. Despite skipping this step, the dish will still achieve a crispy top layer.
What makes a gratin a gratin?
When a dish is adorned with an indulgent layer of cheese or crispy bread crumbs mixed with butter and heated until golden and crunchy, it is said to be a gratin. Any dish that is prepared in this way is referred to as au gratin or gratinée.
How to have steak with wine?
As a sommelier, I suggest seasoning your juicy steaks with freshly ground black pepper for a tantalizing taste. Once seasoned, heat up a large non-stick frying pan until it sizzles and carefully cook the steaks for around 2-3 minutes without any movement. This ensures a perfect sear and crust that locks in the flavor.
After cooking the steaks to your liking, it’s now time to turn down the heat and fry finely diced shallots in a dollop of butter until soft and tender. This should take only 2 minutes or so. Once the shallots are beautifully cooked, unleash your bottle of red wine, pouring it into the pan, and adding a sprig of fragrant thyme. Allow the wine to reduce by two-thirds, giving it a darker, richer color and a concentrated taste that complements the steak impeccably.
What is the gratin technique?
Gratinizing is a culinary technique that originated in France which involves adding a layer of either cheesy goodness or buttery bread crumbs to a dish and then baking it until it becomes crispy. Although potatoes au gratin is a popular example, a gratin dish could contain any variety of ingredients beneath its golden crust.
Bottom Line
So there you have it, my friends. This steak with wine sauce and potato gratin recipe is a perfect choice for a special occasion or a fancy dinner party. It has everything that you could ever want in a meal – tender fillet steak, flavorful wine sauce, creamy potato gratin, and the right amount of seasonings.
Making this recipe is pretty much like taking a trip to France, where you will experience all the delicious flavors and bold culinary styles that make French cuisine famous all around the world. And if you’re like me, you know that the only way to truly appreciate French food is to pair it with an excellent wine.
So grab a bottle of your favorite white or red wine, set the table with some simple elegance, and enjoy this incredible meal with your loved ones. Trust me; they won’t be disappointed!
I hope this recipe and its instructions have provided you with an easy way to create a gourmet meal in the comfort of your own home. So why not give it a try? After all, “good food is the foundation of genuine happiness.” And when that good food is paired perfectly with wine, well, let’s just say that’s an experience worth savoring.
Steak With Wine Sauce and Potato Gratin Recipe
Ingredients
Gratin
- 1 1/2 lbs potatoes, peeled (about 3)
- 1 1/2 cups heavy cream
- 1 large garlic clove, minced fine
- 5 ounces goat cheese, softened
- salt, to taste
- black pepper, to taste
Steak
- 4 blade steaks (also called flatiron steaks)
- salt
- black pepper
Sauce
- 1 cup white wine
- 2 tablespoons capers
- 1 tablespoon Dijon mustard
Instructions
- Slice potatoes 1/8" thick. Put slices in a pot with cream, garlic and goat cheese. Season with salt and pepper. Place over medium heat. Bring to a simmer and cook 12-15 minutes until potatoes are very tender when poked with the tip of a knife. Transfer to a buttered 8" square baking dish. Bake at 375 for 20-25 min until golden brown.
- Season both sides of steaks with salt and coarsely ground pepper. Place in a hot, dry skillet and cook 4-7 minutes on medium-high heat. Turn and finish cooking the other side.
- Deglaze pan with wine, scraping up all the brown bits. Simmer until reduced and syrupy. Add capers and mustard, stirring in well.
- Pour sauce over steaks and serve with gratin on the side.
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Nutrition
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