Ingredients

4 x 200g fillet steaks
2 large desiree potatoes
1 shallot
Sherry vinegar
100ml brandy
2 tbsp soft green peppercorns
200ml beef stock
200ml double cream

Method

• Peel the potatoes and cut 5cm by 3cm. Blanche in a pan of boiling water for 4 minute then remove and dry. At this stage carry on cooking in the fryer at 140°C until soft but no colour then take out and set the fryer to maximum.

• Season the steaks then in a hot frying pan seal with a little oil and add a few knobs of butter and baste the meat repeatedly until you have your desired level of cooking. For rare, 3 minutes is sufficient, then add 2 minutes for every preference after that.

• Remove the steaks from the pan and remove 90 per cent of the butter. Add the shallots and sweat them down. Then deglaze with a splash of vinegar and brandy then add the stock and cream and reduce by half.

• Finish the chips until the crispy and golden brown then serve up everything on plate.

   

Chef Recommendations

Fillet steak is best served medium and below. If you cook more than medium you start to lose a lot of the natural flavour.