Steak With Jalapeno Bearnaise and Wedges
Indulge in steak and chips for supper – with a jalapeño béarnaise sauce and zesty tomato, pepper and coriander salad on the side, it's a real Friday night treat
Method
Based on 2 servings, adjust as needed.
Step 1
Cut each potato into eight wedges, then boil in lightly salted water for 7 mins. Drain and leave to steam-dry. Heat the oven to 200C/180C fan/gas 6. Pour a splash of oil into a large baking tray and put in the oven. Shake the potatoes to rough up the edges, gently tip into the hot oil and roast for 30 mins. Toss with the chilli con carne seasoning mix and roast for 10 mins.
Step 2
Make the salad by combining the tomatoes, pepper, finely chopped shallot(if cooking for 2) the juice of both limes, half of the chopped coriander with a pinch of salt.
Step 3
Heat a little more oil in a frying pan over a high heat. Season the steak, then fry for 2-3 mins on each side for rare, 4 mins per side for medium and 6 mins for well done. (if you have a thin steak, you may want to reduce the cooking times). Leave to rest for 10 mins, then slice.
Step 4
For the béarnaise, melt the butter in the microwave (cover with a plate or cling film to prevent butter splashing all over your microwave) or use small pan over a low heat and set aside. Pour a 5cm depth of water into a small pan and bring to a simmer. Sit a bowl over the pan, ensuring the bowl doesn’t touch the water. Tip in the egg yolks and **brine from the jalapeños ** and whisk using an electric whisk until aerated. Slowly drizzle in the melted butter, whisking constantly, until fully incorporated (don’t let the water get too hot). Take off the heat and mix in the chopped jalapeños chillies and the remaining chopped coriander. Check for seasoing (you will need salt) and maybe a touch of lime juice
Step 5
Serve poured over the steak, with the wedges and salad on the side.
- Ingredients
- Based on 2 servings
-
2tsp Chilli Con Carne Seasoning Mix 1x Sainsbury's Chilli Con Carne, Inspired to Cook 41g -
2 Egg Yolks, freeze the whites for another recipe 1x Sainsbury's British Free Range Eggs Medium x6 -
90g Unsalted Butter, cubed 1x Sainsbury's British Butter, Unsalted 250g -
2 Rib Eye Steak, 220g each 2x Sainsbury's British or Irish 21 Day Matured Ribeye Steak 225g -
1 Green Pepper, cut into chunks 1x Sainsbury's Green Pepper -
3tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
3 Medium Maris Piper Potatoes 1x Sainsbury's Maris Piper Potatoes 2kg -
30g Coriander 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
3 Ripe Quality Tomatoes, cut into chunks 1x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
1 Shallot, finely chopped 1x Sainsbury's Echalion Shallots 400g -
2 Limes, juiced 2x Sainsbury's Limes -
2tbsp Pickled Jalapeños, finely chopped plus a little of the of brine 1x Sainsbury's Sliced Jalapenos, Inspired to Cook 200g (90g*)