Peppered Beef Steak with Hand-Cut Fries and Béarnaise Sauce
Ready in 35 minutes
• Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, September 16, 2018.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, September 16, 2018.
Ingredients
Fries
- 800g potatoes
Vegetables
- 1 broccoli
- 250g mushrooms
- 1 capsicum
- 1 Tbsp butter
- 2 cloves minced garlic
Beef
- 600g beef rump steaks
- ½–1 tsp crushed pink and green peppercorn mix
To Serve
- 100g Béarnaise sauce
Steps
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Cook fries Preheat oven to 220°C. Cut potatoes into 1cm fries and toss on a lined oven tray with a drizzle of olive oil. Season and cook for 25–30 minutes, until golden and crispy. Turn once during cooking.
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Prepare veggies Cut broccoli into small florets; cut mushrooms into quarters; slice capsicum 1cm.
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Cook beef When potatoes have about 15 minutes cook time remaining, heat oil in a large fry-pan on medium-high heat. Pat beef dry and season with salt and crushed pink and green peppercorn mix. Cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove from pan and rest, covered.
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Cook veggies Wipe pan clean. Heat a drizzle of oil and butter in pan on high heat. Stir-fry broccoli, mushrooms and capsicum for 2–3 minutes, until just tender. Add garlic and cook for 1 minute until fragrant. Season to taste.
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To serve Divide hand-cut fries, peppered beef steak and vegetables between plates and drizzle with Béarnaise sauce
Nutritional Information
Energy |
2783 kj 665 kcal |
---|---|
Protein | 42.3g |
Carbohydrate | 34.8g |
Fat | 38.6g |