Ingredients

• 4 200g Fillet Steaks
• 4 Large Rooster Potatoes
• 100g Wild Rocket
• 1/2 Bulb Garlic
• • 1 Tsp Avonmore Butter

Tomato & Tarragon Dressing

• 6 Ripe Tomatoes
• 3 Tsp Tomato Ketchup
• 2 Tsp Worcestershire Sauce
• 1 Tsp Djon Mustard
• 2 Dashes Tabasco Sauce
• 2 Tsp Balsamic
• 2 Shallots Finely Chopped
• 2 Tsp Extra Virgin Oil
• 1/2 Lemon Juiced
• 1 Large handful of Tarragon/Parsley Chopped

Method

By Oliver Dunne, Michelin Star Chef (Bon Appetit) on Classic Hits 4FM Cook With Harvey

1. Firstly make the dressing. Cut the tomato into halves & squeeze out the seeds. Chop the flesh into small pieces and put in a bowl with all the other ingredients except the herbs & stir well. Cover with cling film & leave in the fridge for at least 20 minutes or until ready to serve.
2. Cut each side off the potatoes & cut out with a large pastry ring. Place the potato into a frying pan smooth side down and cover with water. Add one spoon of butter & a splash of olive oil, the garlic bulb cut in half and the fresh rosemary. Boil the potatoes & reduce until the liquid has completely evaporated. Turn the potatoes over and put them in a pre-heated oven @ 200’C until soft, 20min approx.
3. For the beef, pre-heat a frying pan & drizzle with olive oil. Season the beef with salt & freshly ground black pepper and seal all sides until evenly browned all over. Transfer the beef to pre-heated oven @ 200’C & roast for 10-12 minutes until medium. Allow to rest for 5 minutes when cooked.
4. To serve slice each beef into four slices and arrange on the plate. Add the chopped herbs to the tomato dressing & liberally spoon over. Serve the rocket and the potato fondant on the side of the plate.