Ingredients
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
Consider searing your steak in a cast-iron pan for an even crust. If fresh tarragon isn't available, dried tarragon can be used, but use half the amount as the flavour is more concentrated. For extra crispy chips, ensure they are in a single layer on the baking tray.