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If you want something new flavors in your meals, then this steak with potatoes recipe is best to bring variety to the menu.

1/4 cup dry white wine

2 small onions, sliced

2 tablespoons thyme leaves

8 potatoes, peeled, sliced

1 1/3 cups chicken stock

2 tablespoons olive oil

2 teaspoons chopped thyme leaves

2 garlic cloves, chopped

28 ounces beef rib-eye steaks

2 eschalots, finely chopped

2 cups beef consommé

1 tablespoon red wine vinegar

Watercress or salad leaves, to serve

1 Bouquet garni: thyme, parsley sprigs and bay leaves, tied with string

For the potatoes, at 350 degrees F, preheat your oven and grease a large baking dish. Heat and melt the duck fat in a large frypan over medium-low heat. Add the onion and thyme and sauté for 8 minutes until soft. Stir in white wine and cook for 3 minutes until evaporated, then add the potato and stir well to coat. Layer the sautéed potato in a baking dish, in a circular pattern. Pour the stock over to submerge the potatoes. Cover the pan with a foil. Bake for almost 20 minutes in the preheated oven, then remove the foil and paper and bake for another 30 minutes until stock is completely absorbed.

During this time, mix olive oil, thyme, and garlic in a small bowl. Brush the steaks with the marinade and keep its aside. Add wine, bouquet garni, and eschalots to a pan over medium-high heat. Let it simmer, and cook for 4 minutes until reduced to half. Add the consommé, then cook for another 20 minutes until reduced to half again. Strain through a sieve then keeps warm.

During this time, preheat a chargrill pan over high heat. In 2 batches, grill the steaks for 3 minutes each side for medium-rare until cooked to your liking. Cover the grilled steaks with a foil sheet and leave it to rest for 3 minutes approximately. Stir in the red wine vinegar and butter. Divide steaks in the serving plates, garnish with sauce, and then serve with the potatoes and salad leaves.