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Waitrose Frites300g
300gItem price
£2.60Price per unit
£8.67/kgIf you want a restaurant-style meal without having to leave the house, this is it. It’s worth keeping a stash of the flavoured butter in the freezer so it’s ready to go when you are.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 220°C, gas mark 7. Spread the frites out on a large baking tray and cook for 15-18 minutes, turning halfway. Take the steaks out of the fridge.
Meanwhile, mash the butter with the anchovies, tarragon, mustard, garlic and plenty of freshly ground black pepper. Scrape onto a small piece of baking parchment and roll into a fat sausage (about 5cm in diameter). Put in the freezer to cool quickly (or make in advance and chill until ready to use).
Heat the oil in a large frying pan over a high heat. When hot, season the steaks and add to the pan. Fry for about 2 minutes on each side for medium-rare, ensuring all the cut edges are well browned (you can use tongs to fry them on the fat side for a minute at the end, too). Arrange the steaks on warm plates and put a generous slice of the butter (about 1⁄6 of the log) on top. Serve with the frites and watercress alongside.
This recipe makes about 6-8 portions of butter. Slice, then freeze anything left over wrapped in baking parchment and sealed in a reusable freezer bag, ready to serve over grilled fi sh, chicken or steamed vegetables.
Typical values per serving when made using specific products in recipe
Energy | 3,976kJ/ 957kcals |
---|---|
Fat | 70g |
Saturated Fat | 28g |
Carbohydrates | 44g |
Sugars | 0.8g |
Fibre | 4.3g |
Protein | 35g |
Salt | 2g |
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£1.88/100g