Seared Steak & Potatoes
with Béarnaise Sauce
- Milk
- Eggs
- Wheat
- Gluten
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Walnut
Ingredients
300 g
Beef Rump
1 packet
Roasted Potatoes with Garlic Herb Butter
(Contains: Milk May be present: Wheat, Gluten)
1 packet
Béarnaise Sauce
(Contains: Milk, Eggs May be present: Almond, Cashew, Macadamia, Walnut)
1 packet
Mixed Salad Leaves
1
Tomato
1
Carrot
Cooking Steps
• Place beef between two sheets of baking paper. Pound with rolling pin until slightly flattened (this ensures it’s extra tender!) • Heat olive oil in a frying pan over high heat. Season beef • Cook beef, turning, for 5-6 mins or until cooked to your liking • Transfer to a plate to rest
• Meanwhile, prick a few holes in potato packet • Microwave potatoes until soft and steaming, 4-5 mins • Roughly chop tomato. Grate carrot
• In a bowl, combine mixed leaves, tomato and carrot. Drizzle with balsamic vinegar and olive oil. Season, then toss • Slice steak • Plate up steak, potatoes and salad • Serve with béarnaise sauce
