A pave of beef is a centre cut from the rump, containing very little fat but alot of flavour.
Pre heat the oven to 200c
In a saucepan bring the cream, milk, herbs and garlic to the boil. Remove from the heat and allow the flavours to infuse.
Peel the potatoes and use a mandlin to cut them into 2mm thick slices.
Pass the milk and cream through a sieve into another large pan and add the sliced potatoes and the salt and pepper.
Place on a medium heat and bring slowly to the boil, stirring all of the time so as the potatoes do not catch.
When the mixture has boiled, check the seasoning and transfer to a deep baking tray, layering the potatoes with a generous amount of cream.
Bake in the oven for 45 minutes until the potatoes are cooked and golden brown on top.
Peel and finely dice the shallots and garlic. Pick the leaves from the thyme and discard the stalks.
In a sauce pan, fry the shallots in the spreadable until soft and caramelised. Add the garlic and thyme and cook for a further 2 minutes. Add the cognac to the pan, flambé and reduce to a syrup.
Next add the chicken stock and reduce by half. Finally add the cream and bring to the boil. Add the
peppercorns and season with salt and lots of pepper. Cook for a further 5 minutes.
For the beef.
Season the beef with salt and black pepper. Heat a frying pan until very hot and add a splash of sunflower oil. Sear the steaks on all sides and then transfer to the oven to finish cooking. Depending on the thickness of the steaks and the degree to which you need it cooked this will take between 5 and 15 minutes.
Allow to rest for 5 minutes before serving.
For the beans, bring a pan of water to the boil and add a generous amount of salt. Cook the beans for 3 minutes in the rapidly boiling water and then drain. Season with salt and pepper and serve with a knob of butter.
Plate the dish by cutting the dauphinoise out with a pastry cutter, assembling the beans together in a neat pile and placing the steak alongside them, Pour some of the sauce over the steak and if possible serve the remainder in a sauce boat.
«Always rest your steak before and after cooking, this will give a softer, tastier piece of meat.You can also make the dauphinoise in advance and reheat them when needed.»