Steak & Chips with Creamy Mustard Sauce

Prep: 15 mins

Cook 30 mins

Steak and chips is a go-to classic that’s as delicious as it is easy to make. Fry up your steaks just how you like them, then add a dollop of luxury with a creamy horseradish mustard sauce spooned over the top.

This recipe is a:

788 kcal
(per portion)

Ingredients you'll need

From your kitchen

11/2 tbsp + 2 tsp olive oil
Sea salt
Freshly ground pepper

Step by step this way

1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into chips about 1cm thick. Pop them in a bowl and add ½ tbsp oil and a pinch of salt. Toss to mix. Spread the chips out on a baking tray, slide them into the oven and bake for 15 mins.
2.
While the chips cook, place the steaks in a dish and pierce them all over with a fork. Set aside. Peel and crush the garlic cloves. Pick the rosemary leaves off their sprigs, then finely chop them. Ad the garlic and rosemary to the steaks and pour in the balsamic vinegar Add ½ tbsp oil and a pinch of black pepper. Rub everything into the steaks, coating them all over. Set aside to marinate for 10 mins.
3.
Rub the tomatoes with 1 tsp oil and season. Pop them on a baking tray or in a small roasting tin. After the chips have been cooking for 15 mins, bung the tomatoes in the oven to roast for 15 mins. Give the chips a shake as well to turn them over.
4.
Put a frying pan on a high heat till it is smoking hot. While you wait for the pan to heat up, trim the roots off the spring onion, along with the top 1cm. Finely slice the spring onion, white and green part. Pop in a bowl with the peppery salad leaves. Season with a little salt and pepper and toss with 1 tsp olive oil. Set aside.
5.
The frying pan should be really hot by now. Add the steaks to the pan (keep any marinade in the dish for later). Fry for 2-4 mins (depending on ow well done you like your steaks), then flip them over and fry for another 2-4 mins. Lift the steaks out of the pan, pop them on a plate, loosely cover with foil and rest for 2-3 mins.
6.
Turn the heat down underneath the frying pan to low. Scrape in any marinade left in the dish. Spoon in half the tub of crème fraîche and add 1 tbsp horseradish mustard. Pour in any juices from the steak plate (but keep the steak out of the pan). Sizzle for 2 mins, stirring, till everything is smooth and combined. Taste and add a little more mustard if you think the sauce needs more heat, or add a pinch of salt and pepper.
7.
Arrange the steak chips and cherry tomatoes on 2 warm plates. Spoon over the sauce and serve with the salad on the side.
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