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Fillet steak and chips

Ed Baines from Good Food Live
Ed Baines rustles up a timeless treat with juicy pan-fried fillet steak and crisp golden chips

Fillet steak and chips

Method

1. Wash the chips thoroughly to remove any starch and dry them well with kitchen paper.

2. Heat some oil in a deep fat fryer or heavy based saucepan, to a temperature of 120°C. Cook the potatoes for four minutes, until soft but not coloured. Drain the chips and lay them on greaseproof paper.

3. Season the fillet steaks. Heat a little oil in a frying pan over a fairly high heat and fry the steaks for two minutes on each side.

4. Heat the oil the deep fat fryer to 190°C and refry the chips until golden and crisp.

5. Serve the hot steak and chips immediately with a mixed salad of peppery leaves.

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Serves: 4

Prep: 30 min
Cook: 25 min

Ingredients
450g Desirée potatoes, cut into chips
4 x 225g fillet steaks
salt and fresh ground black pepper
1 tbsp vegetable oil
Assorted peppery salad leaves, to serve