Ingredients
For the steak
1 x 140g/7oz fillet steak
salt and freshly ground black pepper
30g/1oz butter
For the chips
1 potato, peeled and cut into chips
vegetable oil, for deep frying
pinch salt
For the sauce
1 tbsp tomato ketchup
2 tsp olive oil
1 tsp Worcestershire sauce
1 tsp honey
1 tsp Dijon mustard
few drops Tabasco sauce
small handful fresh parsley, chervil, coriander and basil, finely chopped
Method
1. For the steak, season the steak on both sides with salt and freshly ground black pepper.
2. Heat the butter in a frying pan over a high heat and fry the steak for 4-5 minutes on each side, or until cooked to your liking. Leave to rest for five minutes.
3. For the chips, place the potato pieces into a pan of salted boiling water and boil for 5-6 minutes. Drain and pat dry with kitchen paper.
4. Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
5. Carefully place the chips into the oil and deep fry until golden-brown. Remove from the oil using a slotted spoon and drain on kitchen paper. Sprinkle with salt.
6. For the sauce, place all the sauce ingredients into a bowl and mix well.
7. To serve, place the chips onto a serving plate, top with the steak and drizzle over the sauce.
