Toss diced potato with oil, salt and pepper on a lined oven tray. Roast in the oven for 15-20 minutes or until golden and tender.
2. Roughly chop lettuce and halve cherry tomatoes. Slice cucumber, pear and celery. Layer in a serving bowl.
3. Whisk to combine 2 tbsp olive oil, 1 tbsp vinegar and 1 tsp dijon mustard. Sweeten if desired with 1/2 tsp honey (optional).
4. Halve (optional) and rub steaks with oil, salt and pepper. Cook in a large frypan over medium-high heat for 2-3 minutes on each side or to your liking.
5. Serve steaks with béarnaise sauce and potato hash. Drizzle salad with vinaigrette and serve on the side.
Cook potato hash in a large frypan with oil and butter if preferred.
festival lettuce 1
Cherry tomatoes 1 punnet
Lebanese cucumber 1
Celery 2 sticks
Beef rump steaks 600g
béarnaise sauce 100g
From your pantry:
olive + oil for cooking, salt, pepper, vinegar (of choice), dijon mustard, honey (optional)