Peppered Steak with Hand-Cut Fries and Béarnaise Sauce

Peppered Steak with Hand-Cut Fries and Béarnaise Sauce

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 24, 2017.
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Make sure you rest your meat. This will leave it super tender and cooked to perfection! Add as much of the peppercorns as you like, but don’t overdo it, you can always add more after cooking! Alternatively, cook beef on BBQ grill as per step 3

Ingredients

Hand-Cut Fries

  • 800g agria potatoes, scrubbed and cut into 1-2cm fries

Vegetables

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

Peppered Steak

  • 2 teaspoons oil
  • 600g beef rump steaks (at room temperature)
  • ½-1 teaspoon crushed pink and green peppercorn mix

To Serve

  • 100g Béarnaise sauce (at room temperature)

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using). Toss potatoes with a drizzle of olive oil on prepared tray and season. Cook for 25–30 minutes, until golden and crispy. Turn once during cooking.
  2. Cut broccoli into small florets and cut mushrooms into quarters. Set both aside.
  3. When potatoes have 10 minutes cook time remaining, heat oil in a large fry-pan on medium-high heat. Season steaks with salt and crushed pink and green peppercorn mix and cook for about 2 minutes each side for medium (depending on thickness), or until cooked to your liking.
  4. Remove steaks from pan and set aside, covered, to rest for 5 minutes. Reserve pan. Slice beef steaks thickly against the grain.
  5. Heat oil and butter in reserved pan on high heat. Stirfry broccoli and mushrooms for 2–3 minutes, until just tender. Season to taste.
  6. To serve, divide hand-cut fries, peppered steak and vegetables between plates and drizzle with Béarnaise sauce.

Nutritional Information

Energy 2612 kj
624 kcal
Protein 36.9g
Carbohydrate 46.5g
Fat 31.1g