Peppered Beef Steak with Hand-Cut Fries and Béarnaise Sauce

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.

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

  1. 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.
  2. Prepare veggies Cut broccoli into small florets; cut mushrooms into quarters; slice capsicum 1cm.
  3. 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.
  4. 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.
  5. 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