A truly indulgent, perfectly balanced meal that brings together rich comfort and bright freshness. The star is a prime cut of rib eye steak—well-marbled with soft, melting fat that crisps beautifully when seared, delivering deep, buttery, beefy flavour with every tender bite. Cooked to your liking, it has a lovely golden, caramelised crust and juicy, succulent meat at its centre.

It is served alongside traditional dauphinoise potatoes: thinly sliced potatoes layered slowly with rich double cream, garlic, and a hint of nutmeg, then baked until soft and meltingly tender in the middle, with a golden, lightly crisped top that is impossibly creamy and full of warm, aromatic flavour.

To complete the dish, a light fresh salad cuts through the richness perfectly: crisp mixed leaves, sweet cherry tomatoes, refreshing cucumber and sharp red onion, tossed in a simple light vinaigrette that adds a bright, zesty finish to every mouthful.

Ingredients for the dauphinoise

1. peeled potatoes
2. 400ml double cream
3. 400ml milk
4. 4 garlic cloves
5. rosemary thyme bayleaves
6. salt and pepper

Ingriedients for the ribeye steak

1. 4 ribeye steaks approximately 250g each
2. 40g of butter salt

Ingriedients for the salad

1. rocket or lettuce
2. tomatoes
3. cucumber
4. carrots
5. olive oil

Method for the Dauphinoise

• 1) Turn the oven on to 180c to 190c
• 2) in a pot put the cream, milk, bayleaves, rosemary and thyme and bring gently to the boil so we can infuse the cream and milk
• 3) slice the potatoes (not to Thick) and start layering the potaoes into baking dish season nicely every level
• 4) as soon as the milk and cream had infused pass them trough a strainer then pour in the cream and double cream and cover all the potatoes
• 5) bake in the oven for an hour
• 6) take out put on top grease prrof paper put sometghing that is quite flat on top and add some weight to that, refregirate over night preferably (if not overnight give the a couple of hours)
• 7) take out turn upsight down on a chopping board cut it into to desired portions and eighter heat it back again in the oven or store it back in the fridge for when you ready to use

Method For the Ribeye steak

• 1) heat frying pan and add some salt
• 2) fry in the steaks for about 2 minutes ( do not touch) then flip over and fry for another 2 minutes adding the butter rosemary thyme and baste with the butter
• 3) take out rest for 5 minutes and serve

Method for the salad

cut all the salad small cubes and mix together with the olive oil