Truffled potato Dauphinoise and sirloin steaks

Dauphinoise is one of my favourite dishes, creamy layers of potato slow baked to rich perfection. This version is incredibly decedent with Parmesan cheese and truffles, you don't have to use truffle in this dish, I just happened to have some which I bought in Croatia this year, however it is totally delicious without. 

Traditionally dauphinoise is cooked low and slow, however I don't have time for that so I speed this dish up by par-boiling the potatoes. 

Ingredients

Dauphinoise: 1 kg white potatoes, 500ml double cream, 2 cloves garlic, 1/2 cup grated Parmesan cheese, 2tsp minced black truffles and 2 tsp white truffle oil, salt & pepper to taste. 

Steak: I used really good 30 day hung sirloins from Borough Market in London, a drop of vegetable oil, salt and pepper. 

Peel and Thinly slice the potatoes as thin as you can, boil a big pot of well salted water and tip in the potaoes for 6 minutes until barely cooked. Preheat the oven to 180 celcius. Once the potatoes are cooked drain very well. Thinly slice the garlic. 

In an oven proof dish layer the well drained potatoes in thin layers with the garlic, a sprinkling of Parmesan, black pepper, minced truffles and truffle oil between each layer. Once all the ingredients are used up drizzle the double cream over, scatter the top with a final sprinkle of Parmesan and bake for 25 minutes. If the top looks like it's getting too brown cover loosely with tinfoil. 

For the steaks I like to leave the steaks out of the fridge until they are room temperature, steaks this good don't need tenderising so I simply rub them with a little oil and season both sides. I cook on a medium/high heat in a preheated frying pan for around 4 minutes on each side (medium rare) remove from the pan to a warmed plate and cover to rest for 10 minutes. 

Whilst the steaks were resting I splashed a little red wine and beef stock in to the same pan I have cooked the steaks in, seasoned it and reduced to make a rich gravy. I also boiled some lovely french beans, and voila, steaks served with creamy dauphinoise potatoes, green beans and red wine jus.