toodle.

Rump Steak, Chips and Béarnaise Sauce

Succulent rump steak served with golden hand-cut chips and a rich, creamy tarragon-infused béarnaise sauce.

DinnerBeefMain CourseFrenchSteak
Estimated Nutrition
Calories
1108.1
kcal / serving
4432.4 kcal total
Carbs
11.2g
per serving
44.8 g total
Fat
95.6g
per serving
382.4 g total
Protein
56.1g
per serving
224.2 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Tarragon Vinegar
Dairy
25
g
Butter
for frying steak
4
piece
Egg Yolks
free-range
200
g
Butter
melted for sauce
Fruits
0.25
piece
Lemon Juice
juice only
Liquids
50
ml
White Wine
Meat
4
piece
Rump Steaks
250g each
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground
1
tsp
White Peppercorns
3
tbsp
Tarragon
leaves only, chopped
OilsFats
500
ml
Vegetable Oil
for deep fat frying
1
tbsp
Olive Oil
Vegetables
400
g
Chipping Potatoes
cut into 1x1x6cm batons
2
handful
Mixed Salad Leaves
1
piece
Banana Shallot
finely diced

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16