What’s For a Dinner Tonight? Steak with Tarragon Butter & Chateau Des Pèlerins Pomerol

Posted by Market - Pop Up Wine on

Try this Steak with Tarragon Butter. Yum! Even yummier with Chateau Des Pèlerins Pomerol 

Find it in Pop Up Wine's fabulous range of Bordeaux. 

Thank you to #donnahaymagazine for this fantastic recipe!

INGREDIENTS

  • 1KG SEBAGO (STARCHY) POTATOES, CUT INTO THIN CHIPS
  • ¼ CUP (60ML) EXTRA VIRGIN OLIVE OIL
  • SEA SALT AND CRACKED BLACK PEPPER
  • 4 X 150G MINUTE STEAKS
  • 50G UNSALTED BUTTER, CHOPPED
  • 1 TABLESPOON BABY CAPERS, DRAINED 
  • 6 SPRIGS TARRAGON
  • 2 GARLIC CLOVES, THINLY SLICED

METHOD

  1. Preheat oven to 250°C (485°F). Place the potato, 2 tablespoons of the oil, salt and pepper on a large greased oven tray and toss to combine. Cook for 20 minutes, turning halfway, or until golden. 
  2. While the potato is cooking, heat the remaining oil in a large non-stick frying pan over high heat. Sprinkle the steak with salt and pepper and cook, in batches, for 4 minutes, turning. Remove and set aside to keep warm. 
  3. Add the butter, capers, tarragon and garlic to the pan and cook for 2 minutes or until foaming. Place the steak and chips on serving plates and drizzle with the butter mixture to serve. Serves 4

 

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