What you’ll Need

- Two pre-portioned fillet steaks
- Two medium sized potatoes
- One large beef or plum tomato
- 2 x Anchois butter cubes
- Wholegrain mustard
- Salt & Pepper

Method of preparation and cooking

Take the tomato, slice into 2 and cover each half with a generous coating of wholegrain mustard, place into a dish and put into an oven with a temperature of 200 Celsius or gas mark 6 for 20 minutes
Now peel the potatoes, discard the skin, and chop into very thin “chip-sticks”. Fry in vegetable oil, in a frying pan and cook until golden brown. Then transfer to a baking tray and put into the oven, to keep warm and crisp
Next take the steaks and season with salt and pepper, just before placing in a very hot, un-oiled charing/griddling pan. After cooking one side for 4 minutes on a high heat turn over and repeat the process, just as you have turned the steak, place the Anchovy butter cube on the “just cooked” side of fillet and leave to melt during the last part of cooking (NB four minutes on each side should produce a medium rare steak. increase or decrease cooking time for your preferred variant)
Take the tomatoes and straw potatoes out of the oven and dress the plate, before placing the steak on and serving
No need for a sauce, as there is plenty of moisture in the butter and tomato
Good accompaniments to this dish are artisan breads such as onion or brown seeded and of course, if you prefer, a nice glass of “the old rouge

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