Steak with Tarragon Dressing & Oven Chips

Make a flavour packed sauce to drizzle over a tender cut of premium fillet steak using shallot – a sweeter and more delicate type of onion – plus fresh tarragon and tomatoes


1 Tbsp Rapeseed Oil
4 Sirloin Steaks, 200 – 250 g each
Sea Salt & Freshly Ground Black Pepper
4 Medium Tomatoes
3 Tbsp Tomato Ketchup
1 Tbsp Worcestershire Sauce
0.5 Tbsp Dijon Mustard
Few dashes of Tabasco
Juice of 1 Lemon
1 Tbsp Balsamic Vinegar
1 Tbsp extra Virgin Olive Oil
1 Red Onion, peeled and chopped finely
25g of Tarragon, leaves chopped finely
25g of Parsley, leaves chopped finely

Oven Chips

3 Maris Piper Potatoes
Sea salt
Rapeseed Oil, to oil & drizzle
Few Rosemary Sprigs, leaves only


First, make the Tarragon dressing
Remove the skin and de-seed the tomatoes
Chop finely and place in a bowl
Add the rest of the ingredients, except the herbs, and season with salt and pepper to taste.
Set aside
Heat the oven to 200 degrees C
Peel the Potatoes and cut into chunky sticks
Blanch in a pan of boiling salted water for 4 minutes
Drain well and pat dry with a clean tea towel
Spread the chips on an oiled baking tray
Drizzle with the Oil, season generously with salt and scatter over the Rosemary leaves
Cook in the oven for 40-50 minutes until golden brown and crisp, turning the potatoes several times during cooking to ensure even colouring
Season the steaks, both sides with salt and pepper and drizzle over the Oil
Heat a griddle pan until very hot, then cook steaks for no more than 5 minutes on each side
When ready they will feel springy if lightly pressed
Transfer the steaks to a warm plate, lightly cover with foil and leave to rest for 5-10 minutes
Meanwhile, stir the chopped Tarragon and chopped Parsley
Slice the steaks thickly on the diagonal, arrange on the warm plates and spoon over the Tomato Tarragon dressing
Serve with hot oven chips on the side.