Steak & Chips With Sour Cream Sauce

Step 1

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9Cut the potatoes (skin on) into thin chips and place on a wide baking trayDrizzle with 1-2 tbsp vegetable oil and season with a pinch of saltOven-roast for 30 min, or until golden

Step 2

Meanwhile, peel and chop the shallots finelyCut the tomato[es] in half

Step 3

Place a large, wide-based pan over a medium-high heat for 2 min- you want it really hot for the steaks!Boil a kettle

Step 4

Pat the steaks dry, then rub them with 1-2 tsp vegetable oil and season with a large pinch of saltPlace the steaks in the pan and cook on each side for 1 minTransfer to a plate, cover with foil or a tea towel and reserve the panAdd the tomatoes to the chip tray in the oven, cut side up

Step 5

Return the pan to a medium heat with a drizzle of olive oil Once hot, add the shallot and cook for 1 min, or until starting to brownAdd 100ml [200ml] boiled water to the panScrape the bottom of the pan and mix well

Step 6

Crumble in half the [whole] stock cubeAdd 1 tsp [2 tsp] black pepperAdd the dijon mustard and cook for 2 min

Step 7

Remove the pan from the heat and add 4 tbsp [8 tbsp] sour creamWhisk to combine- you should end up with a glossy sauce, the consistency of double creamTip: add 1-2 tbsp more sour cream or water if the sauce is too thick

Step 8

Serve the steak and spoon the sauce all over itServe the chips and the tomato half to the sideEnjoy!