Mini Steaks & Chips With Cheat’s Bearnaise

One of our favourite meals, but served in bite-size pieces on a skewer. Everything to love here!

ServeS: 15 1kg (2¼lb) mini baby potatoes

2tbsp sunflower oil

1.2-4kg (2½lb-9lb) rump steak, thickly sliced

For the beArnAise:

1 bunch tarragon, leaves removed and finely chopped 3tbsp red wine vinegar

120g sachet store-bought bearnaise (or hollandaise) 125g (4oz) crème fraîche 1tsp mustard powder

Preheat the oven to 200C/ 1

Gas 6. In a large saucepan of cold water, bring the potatoes to the boil and simmer for 1520 min, until cooked through. remove, drain and halve. Toss in the oil on a baking tray and season well with salt and pepper, then roast in the oven for 45-50 min.

For the cheat’s bearnaise: 2

In a small saucepan, mix together the tarragon and red wine vinegar. Bring to the boil, then remove from the heat. Allow to cool, then stir into the bearnaise with the crème fraîche and mustard powder.

About 15 min before the

3

potatoes are ready, fry the steak on a medium heat for

4 min a side for rare. For a more well done steak, pop in the oven with the potatoes for a further 5-8 min. remove and allow to rest for at least 3 min.

Cut the steak into chunks, 4

and skewer with a few chunks of roast potato. Serve with bowls of sauce to dip.

Per ServInG: 215 cals, 14g fat, 7.5g sat fat, 10.5g carbs