Steak with béarnaise sauce and potato wedges

Ingredients for 4 portions

• to tasteSalt
• to tasteBlack pepper
• 600 gSirloin steak, 4 steaks, about 2 cm thick
• 2 tbspButter, for frying
• 2 dlReady-made béarnaise

On the side

• 1 kgPotato, in wedges
• 2 tbspRapeseed oil
• ½Lettuce
• ½Cucumber
• 250 gCherry tomato
• 1 tbspOlive oil

Method

1. Heat the oven to 225 °C. Scrub the potatoes and cut them into wedges. Toss the wedges with the oil, salt and pepper and spread them out in one layer on a baking tray lined with baking paper.
2. Roast the wedges in the middle of the oven for 30–35 minutes, until golden and tender. Turn them halfway through.
3. Take the steaks out of the fridge. Wash and tear the lettuce, slice the cucumber and halve the tomatoes. Put everything in a bowl and drizzle with the olive oil.
4. Season the steaks with salt and pepper. Heat the butter in a frying pan until it stops foaming, then fry the steaks over a high heat for 2–3 minutes per side, until pink in the middle.
5. Let the meat rest under foil for 5 minutes.
6. Stir the béarnaise. If the packet says to warm it, do so gently in a small pan – don't let it boil.
7. Serve the steaks with the potato wedges, béarnaise and salad.

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