Peppered Steak with Hand-Cut Fries and Béarnaise Sauce

Peppered Steak with Hand-Cut Fries and Béarnaise Sauce

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) 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

  • 400g agria potatoes, scrubbed and cut into 1-2cm fries

Vegetables

  • 1 broccoli
  • 1 punnet 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. 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. Bake for 25–30 minutes, until golden and crispy. Turn once during cooking.
  2. Cut broccoli into small florets and quarter mushrooms. Set both aside.
  3. When potatoes have 10 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Season steak with salt and crushed pink and green peppercorn mix. Cook steaks for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
  4. Set aside, covered, to rest for 5 minutes before slicing thickly against the grain. Wipe out pan with paper towels.
  5. 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.
  6. To serve, divide hand-cut fries, peppered steaks and vegetables between plates and drizzle with Béarnaise sauce.

Nutritional Information

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