For an extra-special touch, chill the butter flat on a tray, then use a cutter or knife to cut out butter hearts.
For the chilli butter, mash the parsley
into the butter with the chilli, a squeeze of
lemon juice, the zest and some seasoning.
Chill until firm.
Heat oven to 200C/180C fan/gas 6.
For the chips, toss all the ingredients
on a baking tray, then season. Roast for
35-45 mins until golden and crisp.
Heat a good glug of oil in a frying pan.
Add the extra butter and the seasoned
steaks, fry for 2-4 mins on each side,
then transfer to plates. Toss the leaves
with olive oil and lemon juice. Divide
between the plates, add the chips and
top each steak with a piece of chilli butter.