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.
Prep time: 10 minutes
Cook time: 65 minutes
250 ml double cream
70 g butter
1 clove of garlic, lightly crushed
9 sprigs of thyme
3 T Maille Wholegrain Mustard
salt and pepper
4 large potatoes, finely sliced
200 g grated Comté cheese (or Gruyère)
2 x fillet steaks, removed from fridge 30 mins before cooking
2 T Maille Dijon Mustard
1. Heat the oven to 170ºC.
2. Place the cream, 50 g of butter, the garlic clove, thyme and 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.
3. In an ovenproof dish, arrange the potato slices in a neat, vertical spiral until they are tightly packed into the dish.
4. Ladle the cooled cream mixture over the potato slices and top with the grated cheese. Bake in the oven for 1 hour or until the potato is cooked through and a golden crust has formed.
5. 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 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 for 10 minutes.
Serve with steaks the potato bake and vegetables of your choice.
There’s a reason why the Maille range of mustards are so popular. Created more than 270 years ago by the master mustard and vinegar maker Antoine Maille – royal supplier to King Louis XV no less! – the Maille brand stands for uncompromising quality and uses only the finest ingredients. Available in three variants (Dijon, Wholegrain and Honey mustard), Maille mustard is the perfect choice for transforming an everyday meal or snack into a culinary celebration. uk.maille.com/blogs/recipes