Posh Steak with ‘Cheat’s’ Bearnaise Sauce
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Preparation Time: 10 minutes | Cooking Time: 20 minutes | Freezable?: No
The ultimate solo supper – quick, easy, mouthwatering steak meal for one with an ingeniously simple posh sauce
- 2 tsp oil
- 1 medium potato peeled cut into small chunks or diced
- 150-200g trimmed sirloin or rump steak
- 1 tbsp red wine vinegar
- 2 tbsp crème fraiche
- 1 tbsp wholegrain mustard
- 1 tbsp chopped fresh tarragon
- Green salad or similar to serve
First take your steak out of the fridge before you start so it has time to come up to room temperature before you cook. (Experts advise around 20 mins depending on room temprature) . The closer meat is to its final eating temperature, the more evenly it’ll cook.
- Heat 1 tablespoon of oil in a small non-stick griddle or frying pan. Tip the diced potatoes into the pan, cover with a lid and cook for 10 minutes, shaking the pan occasionally so that 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 1½-2 minutes on each side, depending how you like it
- 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 fraiche and mustard. Heat them all together just until they melt, to make the sauce. Sprinkle in most of the tarragon, stir and taste for seasoning.
- Pour the sauce over the steak and scatter with the rest of the tarragon. Serve with the crisp potatoes and a salad, pour yourself a glass of red wine if you have one and tuck in to a simple but special supper.
What is Béarnaise Sauce?
First created by a French chef around 1836 who wisely named the sauce after the Béarn region in France, Henry IVs birth place. (Good career move!). Renowned as a classic sauce, Béarnaise Sauce is made with a reduction of vinegar, white wine, tarragon, black peppercorns and shallots, finished off with egg yolks and butter. Bearnaise sauce can be served with any plain meat or fish.
This version is a lot quicker, easier and healthier. Enjoy!
Did you know that ……………..
Tarragon is a herb from the sunflower family, its quick to grow and likes sunny climates. Foodies will know that it has quite an intense flavour, sweet peppery with just a hint of vanilla and aniseed. Recipes normally advise to use it quite sparingly. Goes well with all sorts; chicken, fish, eggs and cheese recipes, also used in salad dressings.
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