These steak frites skewers with cheat’s béarnaise transform a luxury meal into a party sized bite. Juicy chunks of steak are combined with crispy potatoes and served with a creamy béarnaise style sauce. We’ve served our mini steak frites with a cheat’s béarnaise made using a shop bought pouch of sauce and elevating it by adding red wine vinegar, tarragon, crème fraîche and a hint of mustard. Party food can be boring, but these steak frites skewers are luxury on a stick – your guests will be fighting over them!
- 1.2-4kg rump steak, thickly sliced
- 1kg mini baby potatoes
- 2tbsp sunflower oil
- For the béarnaise
- 1 bunch Tarragon, leaves removed and finely chopped
- 3tbsp red wine vinegar
- 120g sachet store bought béarnaise (or hollandaise)
- 125g crème fraîche
- 1tsp mustard powder
Preheat the oven to 200C. Bring the potatoes to the boil in a large saucepan of cold salted water, and boil until cooked through for about 15-20mins. Remove, then drain and halve the potatoes.
Toss the halved potatoes in the oil on a baking tray and season well with salt and pepper, then roast in the oven for 45-50mins.
For the cheat’s béarnaise, mix together the tarragon and red wine vinegar in a small saucepan. Bring to the boil, then remove from the heat, allow to cool and then stir into the store bought béarnaise crème fraiche and mustard powder.
15 mins before the potatoes are ready, fry the steak on a medium heat. Cook for 4 mins a side for rare, pop in the oven with the potatoes for a further 5-8mins for a more well done steak. Remove and allow to rest for at least 3mins.
To serve, cut the steak into chunks, skewer together with a few chunks of potato chips. Serve with bowls of the sauce to dip.