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Pan-fried steak and chips with tarragon salt


Pan-fried steak and chips with tarragon salt

Recipe by Julie Goodwin
Recipe tested by Debbie Dalgliesh

2 potatoes, peeled
2 tbs duck fat
400g rib eye steak
60g butter
Olive oil
4 medium mushrooms, stalk removed, finely sliced
1 garlic clove, finely diced
2 tbs brandy
1 cup veal glaze
1 tbs cream
Handful green beans
1 tsp rock salt
1/2 tsp tarragon

1 Cut each potato to make 4 rectangles.
2 Heat the duck fat in a frying pan over medium heat and place the potatoes into cook, turn occasionally to brown the chips all over.
3 Cut an incision between the bone and the steak and tie with cooking string, to help retain shape, heat oil and butter in a frying pan over a high heat and cook the steak for 3-4 minutes each side for medium or until cooked to your liking, spoon over the butter and oil while cooking.
4 Melt the butter in a frypan over medium heat, add the garlic and sauté the mushrooms, add the brandy and allow the alcohol to cook out for a minute, add the veal glaze, simmer for a few minutes then strain the mixture, retaining the mushrooms.
5 Pour the sauce into a clean frying pan and simmer, reduce slightly, stir in the cream, add the mushrooms back into the sauce and heat.
6 Bring a saucepan of salted water to the boil, reduce to a simmer and blanch the beans for 2-3 minutes.
7 Using a pestle pound the rock salt and tarragon leaves in a mortar to make tarragon salt.
8 Serve the steak topped with the mushrooms with the chips and beans to the side, spoon over the sauce to serve.


 


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