Ingredients

This dish hits casual and fine on the same plate. The steak choice is up to you there are no rules in what should be used. I'm using fillet steak minute steaks today as I’m looking for a quick high class result in minutes. If you have the time, ideally, its rib-eye all the way.

Serves: 2 people

• 4 fillet steak medallions cut 1cm thick
• 150ml cream
• 1 tbsp cracked black pepper
• 1 garlic clove ( crushed)
• 1 tbsp butter
• 1 tsp fresh tarragon
• 1 small bunch picked rosemary
• 8 large rooster potatoes ( cut into chips 1cm thick length ways )
• 1 tsp onion powder
• 1tsp garlic powder
• 1 tsp salt
• 50ml melted duck fat (optional)

Method

1. Firstly, take the steaks out of the fridge & let them come to room temperature.
2. Place the chips in a pot of water with a little salt. Bring the potatoes to the boil for two minutes & strain in a colander – leave to steam until dry & slightly cooled.
3. In a large oven tray spread the potatoes out giving them as much space as possible.
4. Season the potatoes with the onion powder, garlic powder & salt – it's a good idea to mix these together before seasoning for an even spread. If you have duck fat or goose fat add a generous amount to the tray. If not, add some oil to the tray.
5. Add the rosemary.
6. Bake in the oven at 220d gas mark 7 for 30-35 minutes.
7. For the steak season with a little salt.
8. Fry on a very high heat for three minutes one side, and one minute on the other side.
9. Remove the steak from the pan. In the same pan on now a medium to high heat – add the butter, garlic & black pepper.
10. Add the cream, bring to the boil, turn off the heat add the chopped tarragon.
11. Serve up by placing the steaks in the centre gf the plate and spooning ½ the sauce over each steak serving – serve with the chips on the side .