For French flavour at home, try this steak with quick sauce bordelaise and boulangere potatoes recipe.


  • 2 tablespoons olive oil
  • 2 teaspoons chopped thyme leaves
  • 2 garlic cloves, chopped
  • 4 x 200g rib-eye steaks (on the bone)
  • 2 cups (500ml) red wine (preferably Bordeaux)
  • Bouquet garni (a few thyme and parsley sprigs and bay leaves, tied with string)
  • 2 eschalots, finely chopped
  • 2 cups (500ml) beef consomme or demi-glaze (see note)
  • 1 tablespoon red wine vinegar
  • 20g unsalted butter
  • Watercress or salad leaves, to serve
  • 100ml each duck fat (see note) & dry white wine
  • 2 small onions, thinly sliced
  • 2 tablespoons thyme leaves
  • 8 desiree potatoes, peeled, cut into 3-4mm slices (a mandoline is ideal)
  • 300ml Campbell's Real Stock Chicken, heated


  1. For the potatoes, preheat the oven to 180