steak meal

Steak with Roasted Potato Wedges and Fresh Bearnaise

Cook time
1
Serves
4

Make Dad's day by preparing a three-course meal from the heart 💙

Serve up a perfectly cooked steak with a side of roast potato wedges and homemade béarnaise sauce to make Dad feel like a king 🤴

Ingredients
Ingredients
4 servings of Steak, cut of your choice (we recommend a Scotch Fillet from Pittwater Fine Quality Meats or Harris Farm Markets' Curious Cuts Beef Pillow Steak)
4 large Desiree potatoes
2 tbsp olive oil
1 large eschallot or brown onion
1/2 cup white wine vinegar
3 eggs
150 g salted butter
1/2 punnet fresh tarragon
1 lemon
1/2 tsp cayenne pepper
2 bunches asparagus
2 bunches broccolini
Salt and pepper to taste
Method
1

Preheat the oven to 220°C.

Start with the potatoes: Quarter the potatoes lengthways, place in a pot and fill with salted water. Bring to the boil then reduce heat to medium, simmer for 10 mins then drain well. Place potatoes on a baking tray, season with salt and pepper and drizzle with 1 tbsp olive oil and toss. Cook in the oven for about 40 mins until golden and crisp.

2

Next, the sauce: Finely chop the eschallot (or onion) then place in a small pot. Add 1 sprig of the tarragon and the white wine vinegar, and bring to the boil.

Reduce heat to low and simmer until the liquid reduces to about half a tablespoon and the onions are soft and translucent. Meanwhile, pick and finely chop the tarragon.

Fill a small pot with water (a quarter full) and bring to the boil. Separate the egg yolks from the whites then place yolks in a mixing bowl, then add the cooked eschallot (or onion). Remove pot from heat and place the mixing bowl on top. Using an electric mixer (or balloon whisk), mix the eggs on high until thick and pale, about 6 mins.

Clarify the butter -  add to a small pot on medium heat and melt without stirring. Once the butter has separated, slowly pour out the clarified butter (top layer only) into the egg and eschallot reduction. Do this whilst whisking until thick and well combined.

Add the juice of half a lemon and a tablespoon of warm water, stir through. Pass the sauce through a fine sieve to remove the onion and to smoothen. Add chopped tarragon and cayenne pepper. Season well with salt and pepper and mix together.

3

Finally, the Steak and Veg: Bring a pot of salted water to the boil (for the veg). Season the steaks with salt and pepper. Place a large frying pan on high heat, drizzle 1 tbsp olive oil and sear steaks for about 4 mins in total (turning every minute) until cooked. Remove from the pan and rest for 10 mins.

Trim the ends of the asparagus and broccolini then blanch in the boiling water for about 3 mins until cooked, then drain.

4
Serve up! Slice the steaks into strips and serve with the warm bearnaise sauce, roasted potatoes and greens 🥦
 
Notes
Recipe courtesy of Harris Farm Markets.