By
Jules Mercer
published
These steak frites skewers with cheat’s béarnaise transform a luxury meal into a party sized bite. Juicy chunks of steak are combined with crispy potatoes and served with a creamy béarnaise style sauce. We’ve served our mini steak frites with a cheat’s béarnaise made using a shop bought pouch of sauce and elevating it by adding red wine vinegar, tarragon, crème fraîche and a hint of mustard. Party food can be boring, but these steak frites skewers are luxury on a stick – your guests will be fighting over them!
Ingredients
- 1.2-4kg rump steak, thickly sliced
- 1kg mini baby potatoes
- 2tbsp sunflower oil
For the béarnaise
- 1 bunch Tarragon, leaves removed and finely chopped
- 3tbsp red wine vinegar
- 120g sachet store bought béarnaise (or hollandaise)
- 125g crème fraîche
- 1tsp mustard powder
WEIGHT CONVERTER
to
Method
- Preheat the oven to 200C. Bring the potatoes to the boil in a large saucepan of cold salted water, and boil until cooked through for about 15-20mins. Remove, then drain and halve the potatoes.
- Toss the halved potatoes in the oil on a baking tray and season well with salt and pepper, then roast in the oven for 45-50mins.
- For the cheat's béarnaise, mix together the tarragon and red wine vinegar in a small saucepan. Bring to the boil, then remove from the heat, allow to cool and then stir into the store bought béarnaise crème fraiche and mustard powder.
- 15 mins before the potatoes are ready, fry the steak on a medium heat. Cook for 4 mins a side for rare, pop in the oven with the potatoes for a further 5-8mins for a more well done steak. Remove and allow to rest for at least 3mins.
- To serve, cut the steak into chunks, skewer together with a few chunks of potato chips. Serve with bowls of the sauce to dip.
