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Steak, Creamy Roasted Garlic Sauce and Crispy Paprika Potatoes – this truly is a dream of a dinner!
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
- Room Temp – There is some dispute over this, but I find that getting the steak out of the fridge 30 minutes before frying is crucial to relax the meat and prevent it from seizing up and going chewy in the pan.
- Pat Dry – Patting the steak dry will remove moisture, which in turn helps the steak caramelise more efficiently in the pan.
- Seasoning – A generous seasoning of salt and pepper is all you need to bring out the best flavour in the meat.
- Hot hot hot!– Make sure your pan is absolutely smoking hot (literally). This will ensure you get a gorgeous crust on the steak without the inside overcooking.
- Baste – Basting the steaks in butter adds a lovely rich flavour and ensures they don’t dry out.
- Rest – It’s very important to rest the steak after it’s fried so it can retain its moisture. Don’t slice into it straight away or all the juices will pour out.
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).
Steak and Garlic Sauce FAQ
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 Broccoliniinstead.
Alrighty, let’s tuck into the full recipe for this steak and potatoes shall we?!
How to make Steak, Potatoes and Creamy Garlic Sauce(Full Recipe & Video)
Steak and Potatoes (with Creamy Garlic Sauce!)
Steak, Creamy Roasted Garlic Sauce and Crispy Paprika Potatoes - this truly is a dream of a dinner!
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Servings (click & slide): 2
Course: Dinner / Main Course
Cuisine: Universal
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Calories per serving: 1209kcal
Author: Chris Collins
Cost per serving: £5 / $6
Equipment:
Sharp Knife & Chopping Board
Foil (for roasting garlic)
Baking Tray
Potato Peeler (optional)
Medium Sized Bowl (for potatoes)
Kitchen Roll/Paper Towels
Large Cast-Iron/Heavy-Based Pan & Tongs
See AlsoSweet and Sticky Crispy BeefWooden Spoon
Jug (for stock)
Ingredients (check list):
Sauce
- 1 small bulb of Garlic
- 1 medium Shallot, very finely diced
- 60ml / 1/4 cup Dry White Wine (see notes)
- 120ml / 1/2 cup Beef Stock
- 180ml / 3/4 cup Double/Heavy Cream, at room temp
- 1/2 tsp Worcestershire Sauce
- Olive Oil, as needed
- Salt & Black Pepper, as needed
Steak
- 2x 220g/8oz Sirloin Steaks, at room temp (see notes)
- 1 heaped tbsp Unsalted Butter
- 1 large sprig of Fresh Rosemary
- 2 sprigs of Fresh Thyme
- 2 cloves of Garlic, kept whole and lightly crushed
- 1 tbsp Vegetable Oil
- Salt & Black Pepper, as needed
Potatoes
- 450g / 1lb Baking Potatoes (weight AFTER peeled/sliced - see notes)
- 1.5 tbsp Olive Oil
- 1.5 tsp Smoked Paprika
- 1/2 tsp Onion Powder
- 1/4 tsp EACH: Salt, Black Pepper, plus more salt to serve
- 1/8 tsp Cayenne Pepper
Instructions:
Preheat the oven to 180C/350F.
Slice the tip off the garlic bulb to expose the cloves. Drizzle with oil then wrap in foil. Place on a baking tray then pop in the oven for 15 minutes.
Meanwhile, slice the potatoes into 3/4" cubes. Combine in a bowl with the seasoning and oil.
Once the garlic has roasted for 15 minutes, spread the potatoes out on the tray and place in the oven for a further 40-45 minutes, or until the garlic is very soft and golden, with the potatoes crisp on the outside and soft through the centre. Just be vigilant throughout and if one finishes before the other, remove from the oven whilst the other continues cooking. If the potatoes are struggling to crisp, raise the temp to 200C/400F AFTER you've taken the garlic out.
For the steaks, pat them dry with kitchen roll and generously season both sides with salt and pepper.
Add a large cast-iron or heavy-based pan over high heat. Once the pan is very hot, add the oil and leave for 5-10 seconds. Add the steaks and leave undisturbed for 2 minutes. Flip them over and fry for another minute, then add the butter, garlic cloves, rosemary and thyme. Baste the steaks for a further minute then remove and rest them to one side, leaving everything else in the pan.
Lower the heat to medium and add the shallot to the leftover fat. Fry until soft and golden (make sure it doesn't burn) then pour in the wine. Use your wooden spoon to deglaze the pan and allow the wine to simmer and reduce until almost completely evaporated. Remove the garlic, rosemary and thyme.
Pour in the stock, cream and Worcestershire sauce, then squeeze in the roasted garlic. Give it a good stir and simmer, stirring frequently, until the sauce begins to thicken. It will thicken, just keep simmering and stirring away (approx 7-10 minutes). When the sauce is nearly done, stir in the resting juices from the steak, then season to taste with salt and pepper.
Serve the steak with the sauce drizzle on top alongside the potatoes (there will be plenty of sauce!).
Quick 1 min demo!
Notes:
a) Steak - The above timing will leave you with a medium-rare steak that is approx 2cm thick. For medium I'd add another 30 seconds each side. You can use different cuts of steak and different sizes, just use you best judgment to cook them to your liking.
b) Wine - 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.
c) Potatoes - I like to peel the potatoes and dice them into (somewhat) perfect cubes. You can keep the skin on and roughly dice them so there's no wastage if you prefer, in which cases the weight will just be 450g/1lb. If you're peeling and slicing them you'll need more potatoes to ensure you end up with 450g/1lb sliced cubes. How many depends on the shape/size of the potatoes and how much you need to slice off.
d) Serving - Originally I served this with asparagus, which I trimmed and tossed in olive oil, salt and pepper, then added to the baking tray around 8-10 minutes before the potatoes and garlic were done. 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.
e) Calories - Whole recipe divided by 2.
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Nutrition:
Nutrition Facts
Steak and Potatoes (with Creamy Garlic Sauce!)
Amount Per Serving
Calories 1209Calories from Fat 779
% Daily Value*
Fat 86.5g133%
Saturated Fat 44.789g224%
Trans Fat 0.47g
Polyunsaturated Fat 4.04g
Monounsaturated Fat 31.227g
Cholesterol 311mg104%
Sodium 567mg24%
Potassium 1905mg54%
Carbohydrates 50.98g17%
Fiber 6.5g26%
Sugar 6.2g7%
Protein 53.5g107%
Vitamin A 2538IU51%
Vitamin C 50.1mg61%
Calcium 181mg18%
Iron 6.13mg34%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'
For another steak and potato recipe check out my Steak and Potato Pie!
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