SW recipe: Steak ‘Bearnaise’ with potato bake and wilted spinach



2 shallots, cut into small cubes

10 peppercorns

2 handfuls of fresh tarragon leaves, finely chopped

1 bay leaf

1 sprig of fresh thyme

1 tbsp white wine vinegar

142ml vegetable stock

1 tbsp white wine

156g extra light mayonnaise

113g fat-free natural fromage frais

Salt and freshly ground black pepper

A handful of fresh chives, finely chopped

3-4 large potatoes, peeled and cut into thin, long chips

156g beef fillet steaks, all visible fat removed

Watercress, to serve


1 To make the bearnaise sauce, place the shallots, peppercorns, about a quarter of the tarragon, the bay leaf, thyme sprig, vinegar, stock and white wine in a large saucepan. Bring to the boil and allow the liquid to reduce to a third of its original volume (about 6-8 minutes). without boiling dry

2 Strain the sauce mixture into a heat-proof bowl, discarding the bay leaf and thyme. Allow to cool slightly

3 When cool, whisk in the mayonnaise and fromage finis. Season with a little salt, stir in the remaining tarragon and chives and set aside, keeping at room temperature until serving.

4 Next make the frites. Preheat your oven to 200°C/400°F/Gas 6. Place the cut potatoes in a pan of
boiling water for 2 minutes. Bring to the boil and drain. then return the frites to the pan and shake to roughen up the edges. Spread on a parchment-lined baking sheet and spray with Fry Light. Season with a little salt and bake for 12-15 minutes.

5 Meanwhile, season the steaks liberally on both sides and lightly spray with FryLight. Heat a non-stick griddle or frying pan until smoking, then cook the meat for 2-3 minutes on each side for rare, 4-5 minutes a side for medium and 6-7 minutes a side for well done. Remove and drain on kitchen paper.

6 Place each steak on a warmed plate and serve with the frites, sauce and watercress.
Syns per serving: Extra Easy 2-1/2


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