- 1 large potato (200g), cut into chunky chips or wedges
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tsp vegetable oil
- 1 tbsp butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tsp Dijon mustard
- 1 tsp finely chopped capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 150g sirloin or rump steak, at room temperature, excess fat trimmed
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- 1 small courgette, diced or cut into long strips approx ½ cm wide
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- about 8 cherry tomatoes on the vine
Heat oven to 220C/200C fan/gas 7. Toss the chips with 1 tsp oil and some seasoning. Tip onto a baking sheet and roast for 30 mins, turning halfway through. Mash the butter, mustard, capers and some seasoning together.
When the chips are halfway through cooking, rub the remaining oil into the steak and season. Heat a heavy-based ovenproof frying pan on a high heat. Sear the steak for 2-4 mins on each side (2 for rare, 4 for well done) and leave to rest, covered, on a plate.
Add the courgette to the steak pan and fry for 1 min, then add the tomatoes, and melt half the butter in the pan, spooning it over the veg. Transfer to the oven (if you don’t have an ovenproof pan, transfer to a baking tray), and roast on the shelf under the chips for 10 mins.
Serve the steak with the remaining butter on top and the veg and chips on the side.