Nadia’s steak and fries
Hailing from the province of Bearn in France, this creamy sauce marries well with beef. Add some veges and hand-cut fries and you’ve got a delicious, easy, weeknight meal.
PEPPERED STEAK WITH HAND CUT FRIES, BEARNAISE SAUCE AND VEGETABLES
SERVES 4 -5
Hand-cut fries 800g potatoes, scrubbed 1 tablespoon olive oil
Peppered steak 2 teaspoons oil 600g beef steaks, at room temperature (eg rump, sirloin, scotch fillet)
teaspoon crushed mixed-colour peppercorns
Vegetables 1 teaspoon oil 1 teaspoon butter 1 head broccoli, cut into florets 250g button mushrooms, cut into quarters
cup bearnaise sauce, to serve (store bought)
Method Preheat oven to 200°C. Line an oven tray with baking paper. If you plan on barbecuing the steaks, pre-heat the hotplate and grill. 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. When potatoes have about 10 minutes cooking time remaining, heat oil in a large fry-pan on medium to high heat. Pat beef dry with paper towels and season with salt and crushed peppercorns. Cook for about 2 minutes each side for medium-rare (depending on thickness) 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. 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. To serve, place some fries, beef and vegetables onto plates and drizzle with bearnaise sauce.