The steak also was very nice. I've been reading lately from several reliable sources how very early salting of the meat produces a more flavorful and tender end result. It's true; salting early does not result in salty meat, but rather the most delicious and tender flavor. Don't forget to give the meat a good room-temperature standing period before cooking; the meat will be more evenly cooked with no cold spots or overcooked edges.
All that was needed to round out this meal was the easy wine sauce and a side of steamed asparagus.
I saw this made on the Everyday Food show on the local PBS station, and it was conveniently available for downloading.
Steak with Wine Sauce and Potato Gratin
Serves 4 | Prep Time: 40 minutes | Total Time: 60 minutes
Butter, for baking dish
1½ cups heavy cream
5 ounces soft goat cheese, crumbled
1 garlic clove, minced; plus cut clove for rubbing dish
Coarse salt and ground pepper
1½ pounds baking potatoes, (about 3)
4 flatiron or top blade steaks, (6 to 8 ounces each and 1 inch thick)
1 cup dry white wine
2 tablespoons capers, drained
1. Preheat oven to 375 degrees. Rub dish with cut clove of garlic. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper.
2. Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work. Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes.
3. Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover. Place dish on a rimmed baking sheet. Bake until golden and potatoes are tender, 20 to 25 minutes.
4. Fifteen minutes before potatoes are finished baking, heat a large skillet over medium-high. Season steaks on both sides with salt and pepper; cook, 6 to 7 minutes per side for medium-rare (if browning too quickly, reduce heat when cooking second side). Transfer to a plate, cover loosely with aluminum foil, and set aside. Keep skillet with any browned bits for wine sauce.
5. Make wine sauce: Add wine to skillet; boil over medium-high heat until syrupy, 3 to 4 minutes. Whisk in mustard. (For a smoother sauce, pour mixture through a fine-mesh sieve, discard any browned bits, and return liquid to skillet.) Stir in capers and any juices from resting steaks; season with salt and pepper. Serve steaks with wine sauce and potato gratin.