PEPPERED STEAK WITH HAND-CUT FRIES AND BÉARNAISE SAUCE

PEPPERED STEAK WITH HAND-CUT FRIES AND BÉARNAISE SAUCE

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, August 27, 2017.

Succulent peppered Steak!


Ingredients

HAND-CUT FRIES

  • 400g potatoes, scrubbed and cut into -2cm-thick fries

VEGETABLES

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

PEPPERED STEAK

  • 300g beef rump steak (at room temperature)
  • ½-1 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 potatoes 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 quarter mushrooms. Set both aside.
  4. When potatoes have 10 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on medium-high heat. Season steak with salt and crushed pink and green peppercorn mix. Cook steaks for 1-2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
  5. Set aside, covered with foil, to rest for 5 minutes before slicing thickly against the grain. Wipe pan clean with paper towels.
  6. Heat a drizzle of oil and butter in reserved pan on high heat. Stir-fry broccoli and mushrooms for 2–3 minutes, until just tender. Season to taste with salt and pepper.
  7. divide hand-cut fries, slices of peppered steak and vegetables between plates. Drizzle with Béarnaise sauce.

Nutritional Information

Energy 2242 kj
536 kcal
Protein 37.2g
Carbohydrate 28.4g
Fat 28.8g