Steak And Potatoes With Creamy Garlic Sauce

It’s been a while since I whipped a steak dinner, so I thought I’d go all out for this one. It might look/sound a little fancy, but in reality, it’s a really straightforward recipe. Plus it’s incredibly delicious! Follow me…

Roasted Garlic Sauce

Since we’re using the oven for the potatoes, it would be rude not to throw in some garlic too!

Why roast the garlic?

Roasting the garlic completely transforms the flavour. It turns gorgeously sweet and nutty. It also turns really soft and blends perfectly into a sauce!

Low and slow

The key to perfect roasted garlic is gently tickling out the natural sugars in the garlic until they lightly caramelise. A temperature too high will just burn the garlic! It’s a somewhat lengthy process, but always so worth it. Process shots: slice tip off garlic (photo 1), add to foil and drizzle with oil (photo 2), wrap (photo 3), roast (photo 4).

Paprika Parmentier Potatoes

Sounds fancy, but parmentier potatoes are essentially just mini roasted potatoes. It’s not traditional to coat them in paprika, but the smokiness goes with the steak and sauce so beautifully.

How to slice parmentier potatoes

I like to turn them into perfect cubes, mainly because I’m extra, but also because they look so flippin’ cute! In reality though you can just roughly dice them into cubes and leave the skin on. These will roast along with the garlic for convenience. I usually like to roast them at a slightly higher temperature, but they still come out great. If you need to crisp them up you can turn up the heat if needed once the garlic is out. They should cook at similar rates, but just be vigilant. Process shots: slice potatoes and add to bowl with oil and seasoning (photo 1), toss to coat (photo 2), add to tray (photo 3), roast (photo 4).

Steak and Creamy Garlic Sauce

Let me share with you my 6 golden rules for cooking steak. I’m know everyone may have their own techniques, but this is what always works for me:

Tips for the perfect steak

Creamy Garlic Sauce for Steak

Once you’ve fried the steak, use the leftover fat to start the sauce. Don’t waste a drop of that ‘free’ flavour! From there you can use it to fry the shallots.

White Wine

I love adding a splash of wine to deglaze the pan. I know it’s not the usual pairing with beef, but it works nicely here to cut through the richness of the sauce and add a gentle background flavour. It’s important to reduce it right down and burn off the pungent alcohol flavour. From there, stir in beef stock, cream, Worcestershire sauce and roasted garlic. Also, add in the resting juices from the steaks. Again – ‘free’ flavour! Process shots: pat dry and season steaks (photo 1), fry and baste in butter with herbs and garlic (photo 2), remove (photo 3), fry shallots (photo 4), reduce white wine (photo 5), simmer beef stock, cream, Worcestershire sauce, roasted garlic and resting juices (photo 6).

What kind of steaks should I use?

I use Sirloin steaks, mainly just because they’re the most affordable. You can use any cut you fancy though. The method in the recipe card below will give you guidance on cooking it medium-rare.

Do I have to add the wine?

Most of, if not all of the alcohol will burn off, but if you can’t use it then leave it out. The sauce will be slightly more rich.

How do I thicken the sauce?

Just keep simmering and stirring away. The sauce will naturally thicken so have faith!

Serving Steak and Potatoes

You can slice the steak or serve it whole, then drizzle over that sauce like there’s no tomorrow (there will be plenty). Alongside this, a good pinch of salt goes down tremendously with the potatoes. Originally I served this with asparagus. However, there’s a huge shortage of asparagus at the moment, so it didn’t make the film! As such I served with Roasted Broccolini instead. Alrighty, let’s tuck into the full recipe for this steak and potatoes shall we?!