Tarragon beef with golden wedges

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Beef steaks in a flavoursome tarragon sauce served with golden potato wedges and a side salad.

1. Set oven to 220°C. Cut potatoes into wedges and toss with 1 tbsp oil, 1 tbsp thyme leaves, salt and pepper on a lined oven tray. Roast for 25 minutes, or until golden and tender.

2. Wedge tomatoes and slice cucumber. Trim and halve sugar snaps and ribbon carrot. Toss with mesclun leaves.

3. Rub steaks with oil and season with salt and pepper. Heat a large frypan over high heat and cook steaks for 1 minute on each side. Set aside on a plate, reserve pan.

4. Dice philadelphia and add to pan with 1/2 cup water. Cook over medium heat, stirring until combined. Add another 1/2 cup water, 1 stock cube, 2 tsp tarragon and 1 tsp soy sauce. Simmer for 3-4 minutes.

5. Return the beef (and any resting juices) to the pan and toss to coat in the sauce. Adjust seasoning with salt and pepper if needed.

6. Serve beef in tarragon sauce with wedges and side salad.

From your pantry:
Use a flat whisk for the sauce to make the cheese dissolve easier.

Dress the salad with olive oil and vinegar if desired.

Add some thyme to the salad.

If you don’t have tarragon, add fresh thyme to the sauce instead.
baby potatoes 1kg
thyme 1/4 packet

tomatoes 2
continental cucumber 1/2
sugar snaps 1/3 punnet
carrot 1
mesclun leaves 1 bag (60g)

beef scallopini 10-pack

philadelphia cheese 75g

From your pantry:
oil (for cooking), salt, pepper, dried tarragon, chicken or veg stock cube, soy sauce