Serves: 2
Prep time: 25 minutes
Cooking time: 1 hour 30 minutes
*2tbsp olive oil
*1 large onion, peeled and finely sliced
*1 clove garlic, peeled and minced
*3 sprigs thyme
*400g baking potatoes, peeled
*250ml chicken stock
*Salt and black pepper
*2 x 180g rib-eyesteaks, trimmed of visible fat
*150g fine green beans
Preheat the oven to 190˚C/375˚F/gas mark 5. Heat half the olive oil in a shallow frying pan, then add the onion, garlic and thyme and sauté until lightly golden. Turn the heat down, stirring the onions every few minutes until they’re soft and sticky (about 20 minutes). While the onions are cooking, finely slice the potatoes into 3mm slices. Heat the stock in a pan, then add the sliced potatoes and cook, stirring occasionally, until the potatoes soften (5-6 minutes). Mix the caramelised onion with the potatoes, then season with salt and pepper. Tip the mixture into four large ramekins, or a 20cm x 20cm x 5cm deep ceramic dish, and press down, then drizzle over the remaining olive oil. Bake in the preheated oven for 35-40 minutes, or until the potatoes are cooked through and golden on top (check by piercing with a skewer or small knife). Put a saucepan of water on to boil. Place a heavy frying pan over a high heat and add a little oil. When it starts to smoke, season the rib-eye steaks on both sides with salt and pepper and place them in the hot pan. Cook for 2 minutes, then turn the steaks over and put the green beans in the boiling water to cook. After a further 2 minutes, remove the steaks from the pan and leave in a warm place to rest for 5 minutes. This will give you medium-rare steaks – cook for longer if you like. When the beans are cooked, tip into a colander to drain and season with a little salt if you wish. Slice up the steaks, then divide between warm plates with the green beans and some gratin on the side.
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