•  400g unwashed potatoes, peeled
•  peanut oil, for deep-frying
•  4 x 320g eye fillet steaks
•  olive oil, for brushing
•  sea salt and cracked black pepper

paris butter

•  steamed snow peas (mange tout), to serve
•  250g butter, softened
•  1 clove garlic, crushed
•  1 tablespoon chopped flat-leaf parsley leaves
•  2 teaspoons chopped oregano leaves
•  sea salt and cracked black pepper  

   To make the Paris butter, combine butter, garlic, parsley, oregano, salt and pepper in a bowl. Cover and refrigerate until firm. Slice the potatoes into thin strips. Heat the peanut oil in a large saucepan over medium heat until hot. Cook the potato, in batches, for 5 minutes or until golden brown. Drain on absorbent paper and sprinkle with salt.

   Heat a large frying pan over high heat. Brush the beef with olive oil, sprinkle with salt and pepper and cook for 1 minute each side for medium-rare or until cooked to your liking. Serve with Paris butter, French fries and steamed snow peas. Serves 2.