Classic Steak, Chips and Green Beans

with Creamy Sauce
Chef's choice
Family-Friendly
This classic supper is sure to be a winner!
Cooking time: 35 min
Cals 680 · Prot 55 · Carbs 63 · Fat 23
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Ingredients
Number of People:

Steak

Rump steak
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Water
100 ML
Cream cheese
80 Grams
Onion marmalade
28 Grams
Soy sauce
10 ML
Chicken stock cube
0.5 Piece

Chips

Potatoes
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp

Side

Green beans
150 Grams
Flaky sea salt
2 Grams

Instructions

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1 Chips
Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge. Slice the potatoes (skins on) into chips. Add the chips to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the chips in the oil until they are fully coated. Bake for 30 min or until golden and crisp.
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2 Prep
Meanwhile, trim the green beans
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3 Fry steak
Pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper.
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4 Sauce
Meanwhile, remove the pan from the heat and add the measured water. Add the cream cheeseonion marmaladesoy sauce and 0.5/1/1 stock cube and return the pan to a medium heat. Add a crack of black pepper and simmer for 5 min until thickened.
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5 Green beans
Meanwhile, cook the green beans in a pan of salted boiling water for 4 min until tender. Drain.
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6 Serve
Once rested, plate the steaks alongside the chips and green beans. Top the steaks with the creamy sauce. Sprinkle the chips and beans with the flaky sea salt.
Tips for fussy eaters
Serve theirs with ketchup and their favourite steamed vegetables.
Pro tip
The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

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