Super steak with cheat's Bearnaise

Super steak with cheat's Bearnaise

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(2 ratings)

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Cooking time

Cook: 25 mins - 30 mins

Skill level

Easy

Servings

Serves 1

The ideal solo supper - quick, easy, succulent and with a clever simple sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
681
protein
52g
carbs
24g
fat
42g
saturates
11g
fibre
2.4g
sugar
0g
salt
1.1g

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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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, March 2002

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Comments

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waveydavey's picture

I reduced the carbon foot print of my steak dinner with bernaise sauce, by sourcing purely local ingredients including tarragon. I run a tight eco friendly home

youngchef's picture
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A nice simple dish, i entered it in a cookery competetion and it did well, a very easy way to make a bernaise sauce, although the sauce was a little to strong for me and wasn't really to my liking. Overall a great dish!

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