Steak with tarragon cream sauce and chips

INGREDIENTS

• 1 kg brushed potatoes, peeled, cut into thick chips
• 1 tablespoon olive oil
• 4 x 250g Coles Australian Scotch Fillet Steaks, trimmed
• 1 brown onion shallot, finely chopped
• 1 tablespoon red wine vinegar
• 1/2 cup (125ml) thickened cream
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh tarragon, finely chopped
• Steamed broccolini, to serve

METHOD

Step 1

Preheat oven to 200C. Place potato on a baking tray lined with baking paper. Drizzle with 2 teaspoons olive oil. Season with salt. Bake, turning once, for 40 mins or until golden and crisp.

Step 2

Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Season steaks with salt and pepper. Cook steaks for 2-3 mins each side for medium-rare. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.

Step 3

Add the shallot to the same pan and cook over low heat for 1-2 mins or until softened. Add the vinegar and cook for 1 min or until mostly evaporated. Add the cream, mustard and tarragon. Cook over low heat for 3 mins or until mixture has thickened slightly. Season with salt and pepper. Add the resting juices from the steak and stir to combine.

Step 4

Spoon the sauce over the steak. Serve with the chips and steamed broccolini.

Fuente: Taste.com

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