Peppered Steak with Hand-Cut Fries and Béarnaise Sauce

HAND-CUT FRIES

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

VEGETABLES

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

PEPPERED STEAK

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

TO SERVE

• 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

Legend

• Pantry staple