Steak & chips

Peel the potatoes and cut into baton shapes. Place the batons in a bowl of cold water until you are ready to fry to prevent discolouration. Heat the oil in a deep-fryer or pot and fry over gentle heat for ½ hour or until golden brown and crispy. Remove with a slotted spoon and drain on absorbent paper. Grind some salt over the chips while they are still nice and warm.

Remove excess fat from the sirloin and rub with olive oil, Dijon mustard and Beef Rub. Place 1 large or 2 medium pans over high heat till they’re smoking. Add some olive oil and fry the steaks for 3 minutes for medium rare on the first side before turning. Fry the other side for 2 minutes, before adding a few tots of brandy to the pan to flambé. Once the alcohol has burned off, add the butter, garlic and rosemary to the pans and allow the butter to melt into the yummy juices from the pan.

Cook for another minute and using a spoon, continue to baste the steaks with all the juices from the pan. When the steaks are cooked to your liking, switch the heat off and allow the steaks to rest for 5 minutes before serving with your crispy chips and mushroom sauce!

Serves 6.

TIP: If you have the time, for an even crispier chip, fry in 2 stages. Firstly until soft, but not yet coloured. Drain and allow to cool before frying for a 2nd time in slightly hotter oil until golden and crisp.