Peppered Steak with Hand Cut Fries, Béarnaise Sauce and Vegetables

Peppered Steak with Hand Cut Fries, Béarnaise Sauce and Vegetables

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, June 12, 2016.
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A simple recipe that gives a tasty result!

Ingredients

HAND CUT FRIES

  • 400g potatoes, scrubbed and cut into 1–2cm-thick fries
  • 1 1/2 teaspoons olive oil

VEGETABLES

  • 1 head broccoli
  • 250g white button mushrooms
  • 1 teaspoon oil
  • 1 teaspoon butter

PEPPERED STEAK

  • 1 teaspoon oil
  • 300g beef rump steak (at room temperature)
  • 1/2 –1 teaspoon crushed pink and green peppercorn mix

TO SERVE

  • 2 tablespoons Béarnaise sauce (at room temperature)

Steps

  1. oven to 220°C. Line an oven tray with baking paper
  2. Toss fries with olive oil on prepared tray and season with salt and pepper. Bake for 25–30 minutes until golden and crispy. Turn once during cooking.
  3. Cut broccoli into small florets; quarter mushrooms; set both aside.
  4. When potatoes have 10 minutes cook time remaining, heat third measure of oil in a large fry-pan on medium-high heat. Season steak with salt and peppercorn mix. Cook for 1–2 minutes each side for mediumrare (depending on thickness), or until cooked to your liking.
  5. Remove steak from pan and cover with foil to rest for 5 minutes. Slice thickly against the grain.
  6. Heat second measure of oil and butter in same fry-pan used to cook steaks and increase heat to high. Stir-fry broccoli and mushrooms until just tender, 2–3 minutes. Season to taste with salt and pepper.
  7. Place hand cut fries, peppered steak and vegetables onto plates and drizzle with Béarnaise sauce.

Nutritional Information

Energy 2011 kj
481 kcal
Protein 37.3g
Carbohydrate 27.6g
Fat 23.1g