This is a really simple recipe to making the best steak and delicious home cooked chips served with a rich mustard sauce.
50g butter (at room temperature) add salt (and freshly ground black pepper)
100ml beef stock
3 large potatoes, preferably Maris Piper
Sunflower oil, for deep frying
½ garlic clove (crushed)
1 tbl worcestershire sauce
1 tbl wholegrain mustard
150ml double cream
½ tsp black peppercorns crushed (optional)
1) Using your hands, flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper.
2) Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm.
1) Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse under plenty of cold water to remove starch. Pat dry with kitchen paper.
2) Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. Use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
3) Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.
4) Remove the chips from the pan with a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining chips.
5) When ready to serve, reheat the oil to 190C and lower all the par-cooked chips gently into the pan with a slotted spoon, and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
1) Add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, worcestershire sauce, mustard, cream and peppercorns (optional). Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream.
2) Divide the steaks and chips between plates, pour over the sauce and serve.