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Maille Steak & Dauphinois Recipe

Maille Steak & Dauphinois Recipe

Serves: 2
prep time: 10 minutes
cook time: 64 minutes

Thinly sliced potatoes are dressed in a creamy Maille Wholegrain Mustard sauce, layered in an oven dish, topped with grated Comté and baked in the oven until golden and crisp. FIllet steak is pan-seared and finished in a foaming mixture of butter and Maille Dijon Mustard.


  • 2 x Fillet steaks, removed from fridge 30 mins before cooking
  • 70g Butter
  • 2 tbsp Maille Dijon Mustard
  • 3 sprigs of thyme
  • 1 clove of garlic, lightly crushed
  • 250ml double cream
  • 6 sprigs of thyme
  • Salt and pepper
  • 3 tbsp Maille Wholegrain Mustard
  • 4 large Maris piper potatoes, finely sliced
  • 200g grated Comté


  1. Heat the oven to 170c.
  2. Place the cream, 50g of butter, the garlic clove, thyme and Maille Wholegrain Mustard in a saucepan on the hob. Season with salt and pepper and heat on low until the mixture reaches a low simmer. remove from the heat and set aside to infuse and cool.
  3. In an ovenproof dish, arrange the potato slices in a neat, vertical spiral until they are tightly packed into the dish.
  4. Ladle the cooled cream mixture over the potato slices and top with the grated Comté. Bake in the oven for 1 hour or until the potato is cooked through and a golden crust has formed.
  5. Set a large frying pan on medium-high heat. Oil and season each side of the steaks and place in the pan. Cook on each side for 3-4 minutes for medium-rare. Add the remaining butter and the Maille Dijon Mustard to the pan and baste the steaks for a further minute. Remove the steaks from the pan and allow to rest for 10 minutes.
  6. Serve with steaks the dauphinoise & vegetables of your choice.