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Rib Eye Steaks with Ratatouille and Gratin Potatoes a la Dauphinoise

Beef.Chef's picture
For the gratin potatoes:
  Garlic 1 Clove (5 gm), crushed
  Butter 3 Tablespoon
  Milk 2 Cup (32 tbs)
  Egg 1
  Baking potatoes 2 Pound, peeled and thinly sliced
  Nutmeg 1 Pinch
  Grated gruyere cheese 1 Cup (16 tbs)
For the ratatouille:
  Extra-virgin olive oil 2 Tablespoon
  Shallot 1 , minced
  Garlic 2 Clove (10 gm), minced
  Red onion 1 Small, finely diced
  Tomato paste 2 Tablespoon
  Zucchini 1 Small, diced
  Red bell pepper 1 Small, seeded and diced
  Eggplant 1 Pound, peeled and diced (1 Number)
  Yellow squash 1 , diced
  Roma plum tomatoes 4 , cored and diced
  Plum tomatoes 4 , cored and diced (Or Roma)
  Vegetable stock/Chicken stock 1 Cup (16 tbs)
  Balsamic vinegar 1⁄2 Tablespoon
  Minced fresh basil 1 Tablespoon
For the steaks:
  Rib eye steaks 40 Ounce (4 Pieces, 10 Ounce Each)
  Rib-eye steaks 40 Ounce (4 Pieces, About 10 Ounces Each)
  Salt To Taste
  Black pepper To Taste, freshly ground
  Freshly ground black pepper To Taste
  Dried herbs de provence/Mixed dried herbs 1 Teaspoon

1) Preheat the oven to 400°F.
2) Preheat the broiler.
3) Rub a baking dish with the garlic and then apply 1 tablespoon of the butter.

4) In a saucepan, heat the milk until it is just about to a boil.
5) In a mixing bowl, add the egg and gradually stir in the hot milk to temper, keep aside.
6) In another mixing bowl, toss the potatoes with the salt, pepper and nutmeg.
7) At the bottom of the prepared dish, arrange the potato slices in a single layer, slightly cover with a little milk mixture and sprinkle over the cheese.
8) Repeat until all the ingredients are layered, top with the cheese and dot with 2 tablespoons butter.
9) Bake the potatoes in the preheated oven for 45 minutes, until tender and browned on top. Remove from the oven and allow to rest for 5 minutes .
10) In a saute pan, saute the shallot, garlic and red onion in the oil over a medium-high heat for 1 minute.
11) Stir in the tomato paste and cook for another 30 seconds.
12) Stir in the zucchini, bell pepper, eggplant, yellow squash and tomatoes, saute for 1 minute.
13) Add the stock and simmer for about 5 minutes, until the vegetables are tender and most of the liquid has evaporated.
14) Stir in the vinegar and basil, season with salt and pepper and keep the ratatouille warm over a very low heat.

15) Sprinkle the steaks with salt and pepper and press the herbs evenly on the steaks.
16) Place on the grill and cook for about 5 minutes each side for medium-rare or 6 to 7 minutes each side for medium cooked.

17) On warm serving plates, place the steaks in the center, surround with the ratatouille on one side and the potatoes on the other, then serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
25 Minutes
Cook Time: 
75 Minutes
Ready In: 
100 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1721 Calories from Fat 731

% Daily Value*

Total Fat 83 g127.7%

Saturated Fat 36 g179.9%

Trans Fat 0 g

Cholesterol 288.4 mg96.1%

Sodium 1471.9 mg61.3%

Total Carbohydrates 92 g30.8%

Dietary Fiber 15.8 g63.3%

Sugars 28.9 g

Protein 148 g296%

Vitamin A 72.6% Vitamin C 147%

Calcium 20.8% Iron 48.5%

*Based on a 2000 Calorie diet

Rib Eye Steaks With Ratatouille And Gratin Potatoes A La Dauphinoise Recipe