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.

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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.

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