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Add the parsley and any accumulated meat juices, season the sauce with salt and pepper and spoon over the meat. Serve the steaks at once with the potatoes.

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Ingredients For the sauce 1 shallot, finely chopped 2 tsp tomato purée ½ tbsp white wine or cider vinegar 3 tbsp mayonnaise 1 tbsp roughly chopped tarragon leaves For the steak and potatoes ...