Steak with Tarragon Tomato Dressing and Oven Chips
A bistro plate with a fresh, punchy twist — seared sirloin with crisp oven chips and a vivid tomato-and-tarragon dressing that does the work of a sauce without the richness. Bright, herby and quick, it is a steak dinner that feels light.
From Recipes to Bank — the original ring binder where this site began, circa 2008.
Why this works
- A fresh tomato dressing — skinned tomatoes, herbs, a little ketchup, Worcestershire and Tabasco — brings tang, savour and a gentle kick that cuts the richness of the beef.
- Tarragon and parsley, raw and generous give the dish its aniseed-fresh, bistro character.
- Oven chips from Maris Piper crisp up properly and keep the whole plate honest and homely.
Ingredient notes and swaps
- Sirloin — good value and full of flavour; rump works too, and fillet if you would rather splash out.
- Tarragon — the signature herb here; do not swap it out, it is what makes the dressing.
- The dressing seasonings — ketchup, Worcestershire, Tabasco and balsamic build a sweet-sharp, savoury base; adjust the Tabasco to your heat.
- Maris Piper — or another floury potato for chips that go crisp.
Steak with Tarragon Tomato Dressing and Oven Chips
FavouriteIngredients
Method
- 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 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 chip
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for success
- Skin and deseed the tomatoes so the dressing stays fresh and not watery.
- Get the chips into a hot oven, well spaced, and turn them so they crisp all over.
- Sear the steak hard and rest it while the chips finish.
- Dress the steak only as you serve so the herbs stay vivid.
Make ahead, storage and reheating
- Make ahead: The dressing can be made an hour or two ahead; the steak and chips are best fresh.
- Storage: Dressing keeps a day in the fridge; bring back to room temperature.
- Reheating: Cook the steak and chips to order — they do not reheat well.
What to serve it with
- The chips and dressing make it a complete plate; a simple green salad is all it needs alongside.
FAQ
Can I use a different cut? Yes — rump for value, fillet for a treat; just adjust the timing.
Is the dressing spicy? Gently — scale the Tabasco up or down to taste.
Can I make the dressing ahead? Yes, an hour or two ahead; dress the steak just before serving.
How do I cook the steak? See our How to sear the perfect steak guide.
Try these next
Master the cut in our How to sear the perfect steak guide, and explore more French classics in the France chapter of our Kitchen Atlas — then put it to work:
This is a taste of British cooking. Explore the whole cuisine — its story, key ingredients and more of our recipes — in the Kitchen Atlas.
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