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.
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
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oven to 220°C. Line an oven tray with baking paper.
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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.
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Cut broccoli into small florets and quarter mushrooms. Set both aside.
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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.
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Set aside, covered with foil, to rest for 5 minutes before slicing thickly against the grain. Wipe pan clean with paper towels.
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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.
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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 |