How to cook fillet steak

• olive oil↗2 tbsp tbsp
• 1 large potato↗

  cut into chunky chips, skin left on

• fillet steak↗1
• red wine vinegar↗1 tbsp tbsp
• beef stock↗125ml ml
• 2 heaped tbsp extra thick double cream tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put 1 tbsp oil in a small roasting tin and heat up in the oven. Boil the potatoes in salted water for 3 mins before draining and letting steam-dry for a few mins. Season, carefully toss in the hot oil and cook for 30-35 mins until crisp and golden.

2. 2

   When the chips are nearly done, heat the rest of the oil in a frying pan. Season the steak with lots of freshly ground pepper and a little salt, then fry for 2-3 mins on each side, depending on how rare you like it. Rest for 5 mins while you make the sauce.

3. 3

   Pour excess oil from the pan and add the vinegar. Bubble, then add the stock and boil until reduced by half. Stir through the cream, bubbling to thicken a little, then add as much extra pepper as you like. Serve with steak, chips and peas.