Steak with Potato & Chard Bake

Butcher's steaks served with a creamy potato and rainbow chard dauphinoise bake. Serves two.


  • Steak of your choice
  • 1 bag of Rainbow Chard
  • 3-4 Potatoes
  • 1/2 an onion
  • 3 Garlic Cloves
  • 100ml Double Cream
  • 75ml Milk
  • St Andrews Farmhouse Anster Cheese


  • Step 1. Pre-heat your oven to 140 degrees, take the steak out the fridge and remove any packaging
  • Step 2. Sweat half an onion with the stalks of the rainbow chard in some butter
  • Step 3. Slice potatoes into thin discs and slice up the garlic cloves
  • Step 4. Blanch the chard leaf’s in hot water for 30 seconds and then immediately refresh in cold water, squeeze any excess water out
  • Step 5. Heat cream and milk together but don’t boil – season with salt & pepper
  • Step 6. Layer your potato with the onions, sliced garlic and chard in an oven-proof dish with potato on the top and bottom
  • Step 7. Pour over cream & milk mixture and grate cheese over the top
  • Step 8. Bake in the oven for approximately 1 hour
  • Step 9. For the steak – put a griddle pan on a high heat 10 minutes before the dauphinoise bake is due to come out. Season well with salt & pepper before pressing down on the pan. Let the steak form a nice outer crust and turn after a minute or two. Once cooked on both sides you can add a knob of butter and garlic to the pan. Turn every 30 seconds until cooked to your preference. Let the steak rest for 5 minutes once off the pan, in the meantime remove your bake from the oven. Slice steak and serve!
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