Beef Steak & Tarragon Sauce
with baby potatoes & salad
The quantities provided above are averages only.
Ingredients
250 grams
Irish Beef Rump
500 grams
Baby Potatoes
1 unit(s)
Shallot
5 grams
Tarragon
40 grams
Salad Leaves
½ sachet(s)
Mustard
(Contains: Mustard)
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
1 unit(s)
Egg
2 tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Meanwhile, halve, peel and chop the shallot into small pieces.
Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
Separate an egg white from the egg yolk (per 2P). You can use the egg white in another recipe later.
TIP: You will be eating the egg yolk raw, so use very fresh eggs to make the sauce.
Place a small pot over medium-high heat with 2tbsp butter (per 2P).
Add the shallot and cook for 2-3 mins.
Add the chopped tarragon and continue cooking for 2 mins Set the pot aside off the heat for a few minutes.
Meanwhile, make a dressing with half the red wine vinegar and a drizzle of oil. Just before serving toss the salad leaves with the dressing and season to taste with salt and pepper.
Place a large pan over high heat with a drizzle of oil. Season the beef with salt and pepper.
Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare. Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. Once cooked, transfer to a board, cover and allow to rest.
To the pot of shallot, add the egg yolk and half the mustard (per 2P) and remaining red wine vinegar.
Return the pot to low heat (as low as possible so as not to cook the egg yolk and turn it into an omelette) and mix vigorously with a whisk for 2-3 mins until the sauce thickens. Remove from the heat immediately and stir in 1tbsp water (per 2P) and a good drizzle of oil and mix well.
Add a splash of water if it is too thick: the aim is to obtain a smooth sauce that coats the back of your spoon. Season to taste with salt and pepper.
Slice the steak thinly.
Serve the roasted potatoes on plates.
Add the beef steak slices next to it and cover it with sauce.
Serve them with salad alongside.
