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Easy steak, chips and salad with cheat’s béarnaise dressing

Easy steak, chips and salad with cheat’s béarnaise dressing

Name: Easy steak, chips and salad with cheat’s béarnaise dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Cuisine: French recipes
Ingredients: 750g new potatoes, cut into quarters (chip size); Olive oil; 2 British sirloin steaks, about 250g each; 200g mixed rocket and watercress salad leaves; For the béarnaise dressing; 30ml full-fat créme fraîche; 1 tbsp wholegrain mustard; 1 tbsp red wine vinegar; 1/2 tbsp lemon juice; 2 tbsp extra-virgin olive oil; 2 tbsp fresh tarragon leaves, roughly chopped

Easy
May 2016

Easy
May 2016

Serves 4
Hands-on time 15 min, oven time 20-25 min

Creamy béarnaise drizzled over tender steak is a great choice for a mid-week supper. Rustle up this British favourite for your next meal.

Nutrition: per serving

Calories: 429kcals
Fat: 17.9g (5.9g saturated)
Protein: 35g
Carbohydrates: 29.7g (2.8g sugars)
Fibre: 4.5g
Salt: 0.4g

Nutrition: per serving

Calories: 429kcals
Fat: 17.9g (5.9g saturated)
Protein: 35g
Carbohydrates: 29.7g (2.8g sugars)
Fibre: 4.5g
Salt: 0.4g

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Ingredients

750g new potatoes, cut into quarters (chip size)
Olive oil
2 British sirloin steaks, about 250g each
200g mixed rocket and watercress salad leaves

For the béarnaise dressing

30ml full-fat créme fraîche
1 tbsp wholegrain mustard
1 tbsp red wine vinegar
1/2 tbsp lemon juice
2 tbsp extra-virgin olive oil
2 tbsp fresh tarragon leaves, roughly chopped

Method

Heat the oven to 200°C/ 180°C fan/gas 6. Put the potatoes in a large baking tray, toss them in 1 tbsp olive oil, season well with salt and pepper, then roast for 20-25 minutes until golden.
Meanwhile, heat a griddle pan over a high heat until smoking hot. Lightly oil the steaks and season well all over. Griddle for 2½ minutes on each side for medium-rare, or 3 minutes on each side for medium. Remove from the pan and set aside to rest for 5 minutes.
Mix the dressing ingredients in a small bowl until well combined. To serve, toss the leaves and the potatoes with the dressing, then slice the steaks and lay them on top.