Super steak with cheat’s béarnaise

Name: Super steak with cheat’s béarnaise
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: French
Ingredients: 2 tbsp vegetable oil; 1 medium potato peeled and cut into small chunks; 200g sirloin steak preferably Scottish; 1 tbsp red wine vinegar; 2 tbsp crème fraîche; 1 tbsp wholegrain mustard; 1 tbsp chopped fresh tarragon; green salad to serve

Barney Desmazery

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Serves 1

Easy

Cook: 25 mins - 30 mins

A star rating of 4 out of 5.7 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
1 medium potato

peeled and cut into small chunks
200g sirloin steak

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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Nutrition: per serving

kcal681
fat42g
saturates11g
carbs24g
sugars0g
fibre2.4g
protein52g
salt1.1g

low

Method

step 1

Heat 1 tbsp of the oil in a small nonstick frying pan that has a lid. Tip the potatoes into the pan, cover and cook for 10 mins, shaking the pan occasionally so the potatoes get tossed around. Remove the lid and fry the potatoes uncovered for another 4-5 mins, until crisp and golden.
step 2

Meanwhile, season the steak. About 5 mins before the potatoes are ready, heat the remaining oil in a small heavy-based frying pan and fry the steak for 1½-2 mins on each side, depending how you like it done.
step 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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A star rating of 4 out of 5.7 ratings

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