Rumsteck & frites

65 min · Easy · Serves 1

548 kcal per serving · 38g protein

Pan-seared rump steak with golden fries and a garlic-lemon mayonnaise. French bistro dinner, twenty minutes flat.

Ingredients

• Beef (top round steak) × 1
• 250 g Potatoes
• 1 tbsp Mayonnaise
• 1 clove Garlic
• 1 wedge Lemon
• 1.5 tbsp Oil
• 1 g Black pepper
• 15 g Butter
• 2 g Salt

Method

1. Preheat the oven

   

   Preheat the oven to 220°C.

2. Scrub the potatoes

   

   Scrub the potatoes (skin on is fine) and cut them into 1 cm sticks: slice into planks, stack a few, and cut into fries.

3. Rinse them in cold water

   

   Rinse them in cold water and pat completely dry - dry potatoes crisp, wet ones steam.

4. Toss the fries

   Toss the fries with a drizzle of the oil and a good pinch of salt.

5. Spread them in one layer

   Spread them in one layer on a baking sheet lined with parchment - gaps between fries crisp, crowded ones steam.

6. Roast

   

   Roast for 25-30 minutes, flipping halfway, until deep golden.

7. Prepare Sauce

   

   Meanwhile, prepare the sauce by mixing the mayonnaise with the grated garlic and lemon juice. Set aside.

8. Heat oil in a pan

   Before the fries finish cooking, cook the steak. Add a good drizzle of oil to a frying pan over high heat.

9. Sear the steak

   

   Add the steak, salt, and pepper.

10. Cook Steak

    

    Cook for 2 minutes on each side over high heat for rare. If you wish, add a knob of butter to the pan while cooking.

11. Serve

    

    Take the fries out of the oven and slice the steak if you wish. Serve with the garlic-lemon mayonnaise for dipping.