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.