Serving size: Serves 6
Cooking time: More than 1 hour
Course: Main

From NW magazine. Subscribe here.

INGREDIENTS

2 medium brown onions, sliced thinly
2 cloves garlic, crushed
5 medium potatoes, sliced thinly
½ cup light sour cream
½ cup chicken stock
1 cup coarsely grated low-fat cheddar cheese
6 beef fillet steaks (600g)
2 teaspoons cracked black pepper
1 clove garlic, crushed, extra
1 tablespoon cornflour
1 cup beef stock

METHOD

Preheat oven to 170°C.

Heat large lightly oiled nonstick frying pan. Cook onion and garlic, stirring, until onion softens.

Layer onion mixture and potato in shallow baking dish, finishing with potato layer. Pour combined sour cream and stock over potato mixture; sprinkle with cheese.

Bake potato mixture, covered, in moderate oven 45 minutes. Uncover; bake about 10 minutes or until scalloped potatoes are tender and browned lightly on top.

Meanwhile, coat beef all over with pepper; cook, in batches, in large heated lightly oiled non-stick frying pan until browned both sides and cooked as desired. Cover beef to keep warm.

Add extra garlic to same pan; cook, stirring, until fragrant.

Blend cornflour with stock in small jug; add to pan. Stir over heat until sauce mixture boils and thickens slightly.

Drizzle steaks with sauce; serve with scalloped potatoes.