Steak with chunky chips & horseradish cream
By Mary Cadogan
Treat yourself with a classic chargrilled beef steak, potato chips and a hot mustardy sauce
- Ready in an hour
- Serves 2
- Easy
Nutrition per serving
-
kcal 417
-
fat 18g
-
saturates 9g
-
carbs 47g
-
sugars 0g
-
fibre 2g
-
protein 19g
-
salt 2.17g
Ingredients
- 1-2 tbsp horseradish, depending on how hot you like it
- 500g floury potatoes
- 2 thick sirloin steaks
- 2 tbsp snipped chives
- 100g crème fraîche
Method
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.
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.
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.
