Steak with chunky chips & horseradish cream

Steak with chunky chips & horseradish cream

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in an hour

Skill level

Easy

Servings

Serves 2

Treat yourself with a classic chargrilled beef steak, potato chips and a hot mustardy sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
417
protein
19g
carbs
47g
fat
18g
saturates
9g
fibre
2g
sugar
0g
salt
2.17g

Ingredients

  • 1-2 tbsp horseradish, depending on how hot you like it
  • 500g floury potatoes
  • 2 thick sirloin steaks
  • 2 tbsp snipped chives
  • 100g crème fraîche

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat the oven to 200C/ fan 180/gas 6. Cut the potatoes into chunky chips, leaving the skin on. Dry with kitchen paper, then tip into a roasting tin. Drizzle over 2 tbsp olive oil and shake the tin to coat the potatoes. Sprinkle with pepper and roast for 40-45 mins, shaking the tin halfway through the cooking time. Season lightly with salt when they are cooked.
  2. Season the steaks all over and rub with a little olive oil. Mix the crème fraîche with the horseradish and half the chives, salt and pepper.
  3. When the chips are almost done, heat the grill to high and grill the steaks for 2-3 mins on each side, depending on how you like them cooked and their thickness. Serve each steak with a pile of chips and a dollop of horseradish cream. A green salad with the remaining chives is the perfect accompaniment.

Recipe from Good Food magazine, November 2004

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips