Steak with chunky chips & horseradish cream
Treat yourself with a classic chargrilled beef steak, potato chips and a hot mustardy sauce
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in an hour
- 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.
- 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.
- 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.
PER SERVING
417 kcalories, protein 19g, carbohydrate 47g, fat 18 g, saturated fat 9g, fibre 2g, salt 2.17 g
Recipe from Good Food magazine, November 2004.
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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
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11
ratings
For a simple side, try oven baking breaded onion rings rather than frying to dramatically cut the fat content
4
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in an hour
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
PER SERVING
417 kcalories, protein 19g, carbohydrate 47g, fat 18 g, saturated fat 9g, fibre 2g, salt 2.17 g
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