Peppered Steak with Hand-Cut Fries and Béarnaise Sauce

Peppered Steak with Hand-Cut Fries and Béarnaise Sauce

Ready in 40 minutesServes 4-5
This dish most recently appeared in My Classic Bag on Sunday, December 25, 2016.

A simple recipe that gives a tasty result!


Ingredients

HAND-CUT FRIES

  • 800g orange kumara, scrubbed and cut into 1–2cm-thick fries

VEGETABLES

  • 1 head broccoli
  • 1 punnet white button mushrooms
  • 1 teaspoon oil
  • 1 teaspoon butter

PEPPERED STEAK

  • 2 teaspoons oil
  • 600g beef rump steaks (at room temperature
  • ½–1 teaspoon crushed pink and green peppercorn mix

TO SERVE

  • 2 teaspoons oil
  • 600g beef rump steaks (at room temperature)
  • ½–1 teaspoon crushed pink and green peppercorn mix

TO SERVE

  • ¼ cup Béarnaise sauce (at room temperature)

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Heat BBQ grill or hot plate to high (if using).
  2. Toss hand-cut fries with a drizzle of 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 and cut mushrooms into quarters. Set both aside.
  4. When kumara has 10 minutes cook time remaining, heat oil in a large fry-pan on medium-high heat. Season beef steaks with salt and peppercorns and cook for 1–2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
  5. Remove beef steaks from pan and cover with foil to rest for 5 minutes. Reserve fry-pan. Slice beef steaks thickly against the grain.
  6. Heat oil and butter in reserved pan and increase heat to high. Stir-fry broccoli and mushrooms for 2–3 minutes, until just tender. 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 2612 kj
624 kcal
Protein 36.9g
Carbohydrate 46.5g
Fat 31.1g