Peppered Steak with Hand-Cut Fries and Béarnaise Sauce

Peppered Steak with Hand-Cut Fries and Béarnaise Sauce

Ready in 35 minutesServes 2-3
This dish most recently appeared in My Classic For Two Bag on Sunday, December 25, 2016.

A simple recipe that gives a tasty result!



  • 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)


  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, quarter mushrooms and set both aside.
  4. 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.
  5. Remove steak from pan and cover in foil to rest for 5 minutes, before slicing thickly against the grain. Reserve pan.
  6. 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.
  7. Place hand-cut fries, peppered steak and vegetables onto plates and drizzle with Béarnaise sauce.

Nutritional Information

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