Steak Diane with Fries and a Garden Salad

Preheat the oven to 220°C. Cut the potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange in a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn halfway.

Peel and thinly slice shallot. Cut cherry tomatoes in half. Grate or julienne the carrot (peeling is optional). Pick parsley leaves and roughly chop, discarding stems.

Pat steak dry and heat a frying pan over medium high heat with a drizzle of oil. Add steak to the hot pan and cook for 3-4 minutes each side or until the steak is cooked to your desired doneness. Remove from the pan and rest. Slice before serving.

Using the same pan you cooked the meat in. Add shallots and cook for 1-2 minutes, until slightly browned. Add sauce base, cream and parsley. Cook for 1-2 minutes, until sauce thickens slightly.

Mix rocket, carrot and cherry tomatoes together. Season with a drizzle of olive oil, salt and pepper. Divide steak, fries and salad between plates. Top steak with Diane sauce and enjoy!

Preheat the oven to 220°C. Cut the potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange in a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn halfway.

Peel and thinly slice shallot. Cut cherry tomatoes in half. Grate or julienne the carrot (peeling is optional). Pick parsley leaves and roughly chop, discarding stems.

Pat steak dry and heat a frying pan over medium high heat with a drizzle of oil. Add steak to the hot pan and cook for 3-4 minutes each side or until the steak is cooked to your desired doneness. Remove from the pan and rest. Slice before serving.

Using the same pan you cooked the meat in. Add shallots and cook for 1-2 minutes, until slightly browned. Add sauce base, cream and parsley. Cook for 1-2 minutes, until sauce thickens slightly.

Mix rocket, carrot and cherry tomatoes together. Season with a drizzle of olive oil, salt and pepper. Divide steak, fries and salad between plates. Top steak with Diane sauce and enjoy!

Preheat the oven to 220°C. Cut the potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange in a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn halfway.

Peel and thinly slice shallot. Cut cherry tomatoes in half. Grate or julienne the carrot (peeling is optional). Pick parsley leaves and roughly chop, discarding stems.

Pat steak dry and heat a frying pan over medium high heat with a drizzle of oil. Add steak to the hot pan and cook for 3-4 minutes each side or until the steak is cooked to your desired doneness. Remove from the pan and rest. Slice before serving.

Using the same pan you cooked the meat in. Add shallots and cook for 1-2 minutes, until slightly browned. Add sauce base, cream and parsley. Cook for 1-2 minutes, until sauce thickens slightly.

Mix rocket, carrot and cherry tomatoes together. Season with a drizzle of olive oil, salt and pepper. Divide steak, fries and salad between plates. Top steak with Diane sauce and enjoy!

Preheat the oven to 220°C. Cut the potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange in a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn halfway.

Peel and thinly slice shallot. Cut cherry tomatoes in half. Grate or julienne the carrot (peeling is optional). Pick parsley leaves and roughly chop, discarding stems.

Pat steak dry and heat a frying pan over medium high heat with a drizzle of oil. Add steak to the hot pan and cook for 3-4 minutes each side or until the steak is cooked to your desired doneness. Remove from the pan and rest. Slice before serving.

Using the same pan you cooked the meat in. Add shallots and cook for 1-2 minutes, until slightly browned. Add sauce base, cream and parsley. Cook for 1-2 minutes, until sauce thickens slightly.

Mix rocket, carrot and cherry tomatoes together. Season with a drizzle of olive oil, salt and pepper. Divide steak, fries and salad between plates. Top steak with Diane sauce and enjoy!

Preheat the oven to 220°C. Cut the potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange in a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn halfway.

Peel and thinly slice shallot. Cut cherry tomatoes in half. Grate or julienne the carrot (peeling is optional). Pick parsley leaves and roughly chop, discarding stems.

Pat steak dry and heat a frying pan over medium high heat with a drizzle of oil. Add steak to the hot pan and cook for 3-4 minutes each side or until the steak is cooked to your desired doneness. Remove from the pan and rest. Slice before serving.

Using the same pan you cooked the meat in. Add shallots and cook for 1-2 minutes, until slightly browned. Add sauce base, cream and parsley. Cook for 1-2 minutes, until sauce thickens slightly.

Mix rocket, carrot and cherry tomatoes together. Season with a drizzle of olive oil, salt and pepper. Divide steak, fries and salad between plates. Top steak with Diane sauce and enjoy!

Preheat the oven to 220°C. Cut the potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange in a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn halfway.

Peel and thinly slice shallot. Cut cherry tomatoes in half. Grate or julienne the carrot (peeling is optional). Pick parsley leaves and roughly chop, discarding stems.

Pat steak dry and heat a frying pan over medium high heat with a drizzle of oil. Add steak to the hot pan and cook for 3-4 minutes each side or until the steak is cooked to your desired doneness. Remove from the pan and rest. Slice before serving.

Using the same pan you cooked the meat in. Add shallots and cook for 1-2 minutes, until slightly browned. Add sauce base, cream and parsley. Cook for 1-2 minutes, until sauce thickens slightly.

Mix rocket, carrot and cherry tomatoes together. Season with a drizzle of olive oil, salt and pepper. Divide steak, fries and salad between plates. Top steak with Diane sauce and enjoy!