Steak Frites with Oregano Sauce Recipe | Abel & Cole
Steak Frites with Oregano Sauce
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Prep: 10 mins
Prep: 35-40 mins
Our twist on béarnaise sauce has sunny orgeano standing in for tarragon. Parfait with high welfare steak and homemade chips.
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864 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 large potatoes
  • 1 shallot
  • A handful of oregano
  • A pot of butter
  • 1 tbsp brown rice wine vinegar
  • 1 egg
  • A punnet of cherry tomatoes on the vine
  • 2 rump steaks
  • A bag of watercress
From your kitchen
  • Sea salt
  • 2½ tbsp olive oil
  • 1 tbsp cold water
  • Freshly ground pepper
You'll need
  • Large pan with a lid
  • Colander
  • Kitchen paper
  • Roasting tin
  • Small shallow pan or frying pan with a lid
  • A couple of bowls
  • Baking tray
  • Griddle or frying pan
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Fill a pan with water. Add a pinch of salt. Cover. Bring to the boil. Peel the potatoes. Slice them into chips around 1 cm thick. Add to the boiling water.

  • 2.

    Bring the water back to the boil. Simmer for 2 mins. Drain and pat dry with kitchen paper. Tip the chips into a roasting tin. Drizzle over 1 tbsp olive oil. Turn to coat. Bake for around 30 mins. Turn once or twice till they’re golden.

  • 3.

    Peel and finely slice the shallot. Rinse, pat dry and finely chop the oregano leaves. Chop the cold butter into small chunks. Place a small, shallow pan or frying pan over a medium-low heat.

  • 4.

    Measure out the rice wine vinegar and add to the pan. Add the shallot. Simmer for 1-2 mins or till almost all the vinegar evaporates. Turn heat down. Crack the egg and separate the yolk from white. Add the yolk to the pan with 1 tbsp cold water.

  • 5.

    Whisk over a very low heat. Add the butter, bit by bit. Keep whisking, till the sauce slowly thickens. If it turns into scrambled eggs, take off heat and add 1 tbsp cold water. Once all the butter's in, take the sauce off the heat. Stir in the oregano. Cover.

  • 6.

    Pop the tomatoes on a baking tray. Drizzle with ½ olive oil. Pop in the oven on the shelf below the chips for the final 10-15 mins of cooking. Warm a griddle or frying pan. Drizzle ½ tbsp olive oil on each steak. Season them with salt and pepper.

  • 7.

    Fry the steaks for 6 mins, turning once, for rare steaks. Fry for 2-4 mins longer for medium or well done. Pop the steaks on a plate. Cover them with foil. Rest for 5-10 mins. Rinse the watercress under cold water. Pat dry with kitchen paper.

  • 8.

    Stir the oregano sauce. If it has thickened, stir in 1-2 tbsp warm water. Serve with the steak, chips, the roast tomatoes and the watercress.