Peppered Beef Steak with Fries and Béarnaise Sauce
Ready in minutes
• Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 18, 2018.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 18, 2018.
Ingredients
Fries
- 800g potatoes
Vegetables
- 1 broccoli
- 250g mushrooms
- 1 capsicum
- 2 cloves minced garlic
- 1 Tbsp butter
Beef
- 600g beef rump steaks
- 1 tsp crushed pink and green peppercorn mix
To Serve
- ¾ pack 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 oil. Season and cook for 25–30 minutes, until golden and crispy. Turn once during cooking.
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Prep veggies Cut broccoli into small florets; cut mushrooms into quarters; slice capsicum 1cm.
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Cook beef When potatoes have 14 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. Rest covered. Reserve pan
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Cook veggies Wipe pan clean. Heat a drizzle of oil in pan on high heat. Stir-fry broccoli, mushrooms and capsicum for 2–3 minutes, until just tender. Add garlic and butter and cook for 1 minute until fragrant. Season to taste. Thinly slice beef against the grain.
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Serve fries, steak and vegetables drizzled with Béarnaise sauce.
Nutritional Information
Energy |
2772 kj 663 kcal |
---|---|
Protein | 41.1g |
Carbohydrate | 34.4g |
Fat | 39.2g |