Light up the barbie with these juicy steaks served with creamy tarragon sauce and golden baked potato chips.


  • 1 kg brushed potatoes, peeled, cut into thick chips
  • 1 tablespoon olive oil
  • 4 x 250g Australian Scotch Fillet Steaks, trimmed
  • 1 brown onion shallot, finely chopped
  • 1 tablespoon red wine vinegar
  • 1/2 cup (125ml) thickened cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh tarragon, finely chopped
  • Steamed broccolini, to serve


  1. Preheat oven to 200C. Place potato on a baking tray lined with baking paper. Drizzle with 2 teaspoons olive oil. Season with salt. Bake, turning once, for 40 mins or until golden and crisp.
  2. Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Season steaks with salt and pepper. Cook steaks for 2-3 mins each side for medium-rare. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
  3. Add the shallot to the same pan and cook over low heat for 1-2 mins or until softened. Add the vinegar and cook for 1 min or until mostly evaporated. Add the cream, mustard and tarragon. Cook over low heat for 3 mins or until mixture has thickened slightly. Season with salt and pepper. Add the resting juices from the steak and stir to combine.
  4. Spoon the sauce over the steak. Serve with the chips and steamed broccolini.