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 20, 2015.
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Béarnaise, considered to be a "child" of the mother Hollandaise sauce, is delicious on steak.

Ingredients

HAND CUT FRIES

  • 800g potatoes
  • 1 tablespoon olive oil

PEPPERED STEAK

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

VEGETABLES

  • 1 teaspoon oil
  • 1 teaspoon butter
  • 1 head broccoli, cut into florets
  • 250g button mushrooms, cut into quarters

TO SERVE

  • ¼ cup béarnaise sauce (at room temperature)

Steps

  1. oven to 200°C. Line an oven tray with baking paper. Preheat BBQ hot plate and grill to high (if using).
  2. Cut potatoes into long, thin (1–2cm thick) fries. Toss with olive oil on prepared tray, season with salt and bake for 25–35 minutes until golden and crispy. Turn once during cooking.
  3. When potatoes have about 10 minutes remaining, heat oil in a large fry-pan on medium to high heat. Season beef with salt and crushed peppercorns. Cook for 1–2 minutes each side for medium-rare, or until cooked to your liking. Remove and rest for 5 minutes then slice into thick slices. Alternatively rub steaks with oil and cook on BBQ grill.
  4. Heat oil and butter in same pan used for the steaks. Stir-fry broccoli and mushrooms until just cooked, 2–3 minutes. Season with salt and pepper. Alternatively cook on BBQ hot plate.
  5. Place some fries, beef and vegetables onto plates and drizzle with béarnaise sauce.

Nutritional Information

Energy 2062 kj
493 kcal
Protein 38.3g
Carbohydrate 29.0g
Fat 23.8g