Killer Steak Frites

Time: 1 hour

Ingredients

• 1 x large cote de boeuf (about 3.5cm thick)
• Sea salt and freshly ground black pepper
• 2 tbsp rapeseed oil
• 50g butter
• 2 garlic cloves, bashed
• 2 sprigs of rosemary

For the chips:

• 500g waxy potatoes, cut into chips
• Rapeseed oil, for frying
• Small handful parsley, roughly chopped
• Small handful tarragon, roughly chopped

For the aioli:

• 2 large free-range egg yolks
• 1 tsp Dijon mustard
• 1 large garlic clove, finely grated
• 100ml vegetable oil
• 75ml extra-virgin olive oil
• Squeeze lemon juice

Method

1. Remove the steak from the fridge for at least 20 minutes before cooking to bring to room temperature. While it comes to temperature, season the steak well with salt and pepper on both sides. Set on a wire rack over a roasting tray and leave uncovered until you are ready to cook.

2. Preheat the oven to 140C/120C fan/280F/Gas Mark 1. Place the steak in the oven for approximately 25-35 minutes for medium-rare (the temperature should read 55C/131F).

3. While the steak cooks, prepare the chips. Place the potato chips in a large, heavy-based casserole or Dutch oven and pour over the oil until it covers them. Place over a high heat and bring to a steady boil. Reduce the heat to medium and cook for 15 minutes before gently moving with a tongs to loosen any that are stuck to the base. Continue to cook for a further 5 minutes or so or until they turn golden brown.

4. Remove the chips with a slotted spoon to a baking sheet lined with kitchen paper, season generously with sea salt and toss with the herbs. Keep warm in a low-heated oven.

5. For the aioli, place the egg yolks, Dijon mustard, garlic and a pinch of sea salt in a bowl. You can keep the bowl in place and steady by using a damp kitchen towel wrapped around the base.

6. Whisking continuously, add the two oils to the egg mixture a few drops at a time and then gradually pour in a steady stream. Don’t add the oil too fast and ensure it’s completely incorporated before adding more. Whisk until completely emulsified, then whisk in the lemon juice and season generously to taste. Decant into two ramekins for serving (Any leftovers will keep well in a jar in the fridge for up to 2 days).

7. Once the steak is finished in the oven, remove and allow it to sit until you are ready to sear. Heat the oil in a heavy-based pan over a high heat and add the steak to cook for almost a minute or until nicely browned before flipping and adding the butter, garlic and rosemary to the pan.

8. Tip the pan and, using a spoon, baste the steaks continuously for another minute.

9. Remove the steak from the pan, before slicing and serving with chips and aioli.