Bavette of Beef with Gratin Dauphinoise and Red Wine and Shallot Sauce from Today's special: A new t

Ingredients

• 6 bavette (skirt) steaks, each about 200 g
• Sprig of thyme
• 2 garlic cloves, crushed
• Splash of vegetable oil
• 100 g butter, plus an extra knob to finish the sauce
• 20 g butter
• 1 tablespoon pureed or grated garlic, plus 1 peeled whole clove to rub the pot
• freshly ground black pepper
• 500 ml full-fat milk
• 15 g salt
• 8 large waxy potatoes, such as Desiree
• 750 ml double cream
• Sautéed shredded spring or winter greens, to serve (optional)
• 10 large shallots, finely chopped
• 300 ml full-bodied red wine