Mini steak and chips with cheat’s Béarnaise
One of our favourite dinners, just in bite-size pieces and served on a skewer. Everything to love!
Serves 15 • Ready in 1hr 15mins
1kg mini baby potatoes
2tbsp sunflower oil
1.2-4kg rump steak, thickly sliced for the Béarnaise
1 bunch fresh tarragon, leaves removed and finely chopped
3tbsp red wine vinegar
120g sachet store-bought Béarnaise 125g crème fraîche
1tsp mustard powder you will need
15 skewers
Heat the oven to 200C/Gas Mark 6. Put the potatoes in a large pan of cold water and bring to the boil. Cook for 15-20mins. Halve the potatoes and put on a baking tray. toss through the oil and season well. Roast for 45-50mins.
2 For the béarnaise, put the tarragon and vinegar in a small pan. bring to the boil, then remove from the heat. once cool, stir in the sachet of béarnaise, crème fraîche and mustard powder.
3 set a frying pan over a medium heat and cook the steak to your liking, finishing off in the oven for a more well-done steak. Rest for 3mins.
4 Cut the steak into bite-size pieces and serve on skewers with the roasties, with the sauce on the side for dipping. Per serving: Cals 215, Fat 14g,
Sat fat 7.5g, Carbs 10.5g
“Skewers are ideal for buffets – make a veggie version with halloumi, or serve fruit skewers and pots of melted chocolate for dessert”