2 fillet steaks
2 large potatoes, cut into chunky chips, skin on
3 tbsp olive oil
2 tbsp red wine vinegar
250ml beef stock
4 tbsp double extra thick double cream
Heat oven to 200C/180C fan/gas 6. Put 2 tbsp oil in a small roasting tin and heat in the oven. Boil the potatoes in salted water for 3 minutes before draining and allowing to steam-dry for a few minutes. Season, toss in the hot oil in the roasting tin, and cook in the oven for 30-35 minutes.
When the chips are nearly done, heat the rest of the oil in a frying pan. Season the steaks with lots of freshly ground pepper and a little salt, then fry for 2-3 minutes on each side, or to your liking. Remove from the pan and rest for 5 minutes.
Pour away the 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 it a little, then add as much pepper as you like.
Serve poured over the steaks, with the chips and some peas.
Source: BBC Good Food Magazine, August 2010 edition
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