Ingredients

  • 150 g frozen crispy potatoes
  • 300 g rump steak
  • 2 tsp olive oil
  • 160 ml jar béarnaise sauce

Method

  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. Pick out 25 evenly shaped potato cubes and place on a baking sheet. Bake for about 25 minutes until crisp and golden.

  2. 2

    Meanwhile, preheat a griddle pan. Season the steak, rub with oil and griddle for 2-3 minutes on each side until medium done, or to your liking. Leave to rest for 15 minutes.

  3. 3

    Trim the fat off the steak and cut it into 1.5-2cm cubes. Skewer a cube of steak and potato on to each cocktail stick. Serve with the béarnaise sauce for dipping.

Nutritional Details

Each serving provides
  • Energy 230kj 55kcal 3%
  • Fat 3.6g 5%
  • Saturates 0.6g 3%
  • Sugars 0.3g <1%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 967kj/231kcal

Each serving provides

2.0g carbohydrate 0.0g fibre 3.8g protein

 
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