Peppered Steak with Hand-Cut Fries and Béarnaise Sauce

A simple recipe that gives a tasty result!

My Classic For 2 Food Bag
Peppered Steak with Hand-Cut Fries and Béarnaise Sauce

This dish most recently appeared in My Classic For 2 Food Bag on Sunday, December 25, 2016.


  • 400g orange kumara, scrubbed and cut into 1–2cm-thick fries


  • 1 head broccoli
  • ½ punnet white button mushrooms
  • 1 teaspoon oil
  • 1 teaspoon butter


  • 1 teaspoon oil
  • 300g beef rump steaks (at room temperature)
  • ½–1 teaspoon crushed pink and green peppercorns


  • 2 tablespoons Béarnaise sauce (at room temperature)
  • Preheat oven to 220°C. Line an oven tray with baking paper. Heat BBQ grill or hot plate to high (if using).
  • 1 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.
  • 2 Cut broccoli into small florets, quarter mushrooms and set both aside.
  • 3 When kumara has 10 minutes cook time remaining, heat oil in a medium fry-pan on medium-high heat. Rub steak with peppercorns and season with salt. Cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
  • 4 Remove steak from pan and cover in foil to rest for 5 minutes, before slicing thickly against the grain. Reserve pan.
  • 5 While steak rests, cook vegetables. Heat oil and butter in reserved pan and increase heat to high. Stir-fry broccoli and mushrooms for 3–4 minutes, until just tender. Season to taste with salt and pepper.
  • To serve, Place hand-cut fries, peppered steak and vegetables onto plates and drizzle with Béarnaise sauce.
  • SERVES 2-3

Nutritional Information

  • Energy: 2039 kj / 487 kcal
  • Protein: 37.3g
  • Carbohydrate: 27.5g
  • Fat: 24.0g


  • Pantry staple

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