Super steak with cheat's Bearnaise
The ideal solo supper - quick, easy, succulent and with a clever simple sauce
Difficulty and servings
Serves 1
Easily doubled
Preparation and cooking times
Cook 25 - 30 mins
- Heat 1 tablespoon of the oil in a small nonstick frying pan that has a lid. Tip the potatoes into the pan, cover and cook for 10 minutes, shaking the pan occasionally so the potatoes get tossed around. Remove the lid and fry the potatoes uncovered for another 4-5 minutes, until crisp and golden.
- Meanwhile, season the steak. About 5 minutes before the potatoes are ready, heat the remaining oil in a small heavy-based frying pan and fry the steak for 11⁄2-2 minutes on each side, depending how you like it done.
- Take the steak out of the pan and put it on a warmed plate. Turn down the heat, spoon in the vinegar (it will evaporate immediately), then quickly stir in the crème fraîche and mustard and heat just until they melt and make a sauce. Sprinkle in most of the tarragon, stir and taste for seasoning. Pour the sauce over the steak and scatter with the remaining tarragon. Serve with the crisp potatoes and a green salad, pour yourself a glass of red wine - and tuck in.
Per serving
681 kcalories, protein 52g, carbohydrate 24g, fat 42 g, saturated fat 11g, fibre 2.4g, salt 1.1 g
Recipe from Good Food magazine, March 2002.
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http://www.bbcgoodfood.com/recipes/3247/
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Ingredients
- 2 tbsp vegetable oil
- 1 medium potato , peeled and cut into small chunks
- 200g sirloin steaks , preferably Scottish
- 1 tbsp red wine vinegar
- 2 tbsp crème fraîche
- 1 tbsp wholegrain mustard
- 1 tbsp chopped fresh tarragon
- green salad , to serve
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Difficulty and servings
Serves 1
Easily doubled
Preparation and cooking times
Cook 25 - 30 mins
Ingredients
- 2 tbsp vegetable oil
- 1 medium potato , peeled and cut into small chunks
- 200g sirloin steaks , preferably Scottish
- 1 tbsp red wine vinegar
- 2 tbsp crème fraîche
- 1 tbsp wholegrain mustard
- 1 tbsp chopped fresh tarragon
- green salad , to serve
Per serving
681 kcalories, protein 52g, carbohydrate 24g, fat 42 g, saturated fat 11g, fibre 2.4g, salt 1.1 g
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23 November 2007
YoungChef rated and commented on this recipe
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02 August 2008
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12 March 2010
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