Steak with Bearnaise Sauce
Heat ½ the oil in a frying pan on a medium heat. Pour the potatoes into the pan and cover with a lid, cooking for 10 minutes. Remove the lid and fry for a further 5 minutes until golden.
Whilst the potatoes are cooking, season the steak with salt and pepper and 5 minutes before the potatoes are ready, heat the rest of the oil in another frying pan on a hot heat. Cook the steak for 1-2 minutes on each side depending on your taste.
Place the steak on a warm plate and turn the heat down to low. Pour in the vinegar and then stir in the creme fraiche and mustard. Heat the mix until they combine to make a sauce.
Pour the sauce over the steak and serve with the potatoes and side salad.
200g sirloin steak
150g maris piper potatoes, cut into small chunks
2 tbsp creme fraiche
1 tbsp wholegrain mustard
2 tbsp vegetable oil
1 tbsp red wine vinegar
Salad to serve