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Steak with chunky chips & horseradish cream

Steak with chunky chips & horseradish cream

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Total time
    • Ready in an hour
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal417
fat18g
saturates9g
carbs47g
sugars0g
fibre2g
protein19g
salt2.17g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2004

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Rating: 5 out of 5.1 rating
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