So this was the recipe I tried out most recently from the current Donna Hay magazine. Not much to be said - I didn't like the sauce. To be honest I'm not much of a sauce person when it comes to steak - I much prefer to just taste the flavour of the meat. The sauce had an odd flavour to it. The crispy potato and gruyere dominoes were really nice and I would definitely make them again. I added more cheese than the recipe said but not too much more. I won't even bother putting down the recipe for the sauce as I would never make it again but here is the recipe for the potatoes which are nice and easy to do and something a bit different.
Crispy Potato and Gruyere Dominoes
1kg large starchy potatoes, peeled and thinly sliced
50g unsalted butter, melted
1/2 cup finely grated gruyere
sea salt flakes
Preparation
Preheat oven to 200degrees. Cut the potato slices into 8cm x 5cm rectangles. Place in a large bown with the butter, cheese and salt and toss to combine. Place potato slices, overlapping by 1cm, on a baking tray lined with non-stick baking paper. Repeat with the remaining potato. Bake for 30-35 minutes or until golden and crisp.
1kg large starchy potatoes, peeled and thinly sliced
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