Steak with chunky chips & horseradish cream
- Mary Cadogan
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Serves 2
Easy
Total time: 1 hr
Ready in an hour
A star rating of 5 out of 5.1 ratingRate
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Treat yourself with a classic chargrilled beef steak, potato chips and a hot mustardy sauce
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Ingredients
Nutrition
Units:
MetricUS
-
1-2 tbsp horseradish
depending on how hot you like it
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500g floury potato
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2 thick sirloin steaks
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2 tbsp snipped chive
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100g crème fraîche
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Nutrition: per serving
- kcal417
- fat18g
- saturates9g
- carbs47g
- sugars0g
- fibre2g
- protein19g
- salt2.17g
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Method
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step 1
Heat the oven to 200C/ fan 180/gas 6. Cut the potatoes into chunky chips, leaving the skin on. Dry with kitchen paper, then tip into a roasting tin. Drizzle over 2 tbsp olive oil and shake the tin to coat the potatoes. Sprinkle with pepper and roast for 40-45 mins, shaking the tin halfway through the cooking time. Season lightly with salt when they are cooked.
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step 2
Season the steaks all over and rub with a little olive oil. Mix the crème fraîche with the horseradish and half the chives, salt and pepper.
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step 3
When the chips are almost done, heat the grill to high and grill the steaks for 2-3 mins on each side, depending on how you like them cooked and their thickness. Serve each steak with a pile of chips and a dollop of horseradish cream. A green salad with the remaining chives is the perfect accompaniment.
Recipe from Good Food magazine, November 2004
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