Pork steak with homemade fries

Based on 22 ratings

HelloFresh

Contributor

Difficulty

Medium 👍
15
min.
Preparation
25
min.
Baking
5
min.
Resting

Ingredients

Servings:-2+
500 g pork steaks
600 g potatoes
100 g salad
5 tbsp olive oil (divided)
1 g curry powder
½ g nutmeg
1½ g smoked salt
1 sprig tarragon
2 tbsp butter
1 tbsp vinegar
1 tbsp Dijon mustard
tomatoes
salt
pepper
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • large bowl
  • parchment paper
  • cutting board
  • knife
  • small bowl
  • large frying pan

Nutrition per serving

Cal
615
Protein
46 g
Fat
19 g
Carb
63 g
  • Step 1/4

    Preheat oven to 200°C/390°F. Cut potatoes into thin, French fry-shaped strips. In a large bowl, toss with olive oil, curry powder, ground nutmeg, and smoked salt. Transfer to a parchment paper-lined baking sheet and bake in preheated oven, turning occasionally, at 200°C/390°F for approx. 25 – 30 min. until crispy and golden.
    • 600 g potatoes
    • 2 tbsp olive oil
    • 1 g curry powder
    • ½ g nutmeg
    • 1½ g smoked salt
    • baking sheet
    • oven
    • large bowl
    • parchment paper
    • cutting board
    • knife

    Preheat oven to 200°C/390°F. Cut potatoes into thin, French fry-shaped strips. In a large bowl, toss with olive oil, curry powder, ground nutmeg, and smoked salt. Transfer to a parchment paper-lined baking sheet and bake in preheated oven, turning occasionally, at 200°C/390°F for approx. 25 – 30 min. until crispy and golden.

  • Step 2/4

    Pluck leaves from tarragon sprigs and roughly chop. In a small bowl, mix together soft butter and tarragon leaves. Season to taste with salt and pepper.
    • 1 sprig tarragon
    • 2 tbsp butter
    • salt
    • pepper
    • small bowl

    Pluck leaves from tarragon sprigs and roughly chop. In a small bowl, mix together soft butter and tarragon leaves. Season to taste with salt and pepper.

  • Step 3/4

    Place tarragon butter onto a piece of parchment paper. Roll into a log and transfer to the fridge.
    • parchment paper

    Place tarragon butter onto a piece of parchment paper. Roll into a log and transfer to the fridge.

  • Step 4/4

    Pat steaks dry with kitchen towel. Season to taste with salt and pepper. In a large frying pan, heat olive oil over medium heat and cook steaks for approx. 3 – 4 min. per side. Remove pan from heat and let steaks rest for approx. 3 – 5 min. before serving. In the meantime, cut tomatoes into wedges. In a small bowl, mix together olive oil, vinegar, and Dijon mustard. Season to taste with salt and pepper. In a large bowl, mix together salad dressing, salad, and tomatoes. Serve with French fries and steaks topped with tarragon butter. Enjoy!
    • 500 g pork steak
    • 3 tbsp olive oil
    • 1 tbsp vinegar
    • 1 tbsp Dijon mustard
    • tomatoes
    • 100 g salad
    • salt
    • pepper
    • large frying pan
    • cutting board
    • knife
    • small bowl

    Pat steaks dry with kitchen towel. Season to taste with salt and pepper. In a large frying pan, heat olive oil over medium heat and cook steaks for approx. 3 – 4 min. per side. Remove pan from heat and let steaks rest for approx. 3 – 5 min. before serving. In the meantime, cut tomatoes into wedges. In a small bowl, mix together olive oil, vinegar, and Dijon mustard. Season to taste with salt and pepper. In a large bowl, mix together salad dressing, salad, and tomatoes. Serve with French fries and steaks topped with tarragon butter. Enjoy!