2 x sirloin or rump steaks, approximately 175 g (6oz) each
Salt and ground black pepper
Directions
Step 1
Peel the potatoes and cut into chips. Soak them in cold water for 30min, then drain and dry well. Heat the groundnut oil to 170°C (350°F) or until one chip rises to the surface as soon as it's dropped in the pan. Fill the frying basket to a quarter full with the chips and cook for 5min or until the chips just begin to colour. Drain and set aside. Repeat with the remaining chips.
Step 2
Season the steaks with plenty of black pepper and cook for 2min each side for rare, 3min each side for medium rare and 5min for well done. Gentle finger prodding is a good method of testing steak - if it feels soft like your cheek, it's rare, if it's firmer like the tip of your nose, it's medium, and if it's more firm like your forehead, it's well done.
Step 3
Meanwhile, increase the heat of the oil for the chips to 190°C (375°F), then return the precooked chips in batches to the fryer and cook for 5min or until golden brown and crisp. Drain well on kitchen paper and season with salt and pepper. Serve the steaks with the chips, Dijon mustard and a crisp green salad.
Step 4
For a creamy sauce to serve with the steaks, remove them from the pan, add 150ml (1⁄4 pint) double cream, then crumble in 125g (4oz) Roquefort cheese and stir over a low heat until it’s melted. Pour the sauce over the steaks before serving.
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
