Fillet steak with confit potatoes and bone marrow butter.

Recipe by Barry Horne.

Serves: 4

Ingredients:

- 4 x250g fillet steaks

- 100g bone marrow butter (click here for ours)

- 1kg peeled potatoes (Maris Piper ideally)

- 150g duck fat

- 15g freshy thyme

- 2 garlic cloves

- 50g butter

- Salt & pepper

- Vegetable oil for frying

Method:

The day before you need to cook your potatoes. Slice them all into even slices, 2-3mm thick, with a mandolin or a slicer attachment on a food processor.

When your potatoes are sliced, add them to a bowl and cover with the duck fat, 10g of thyme and a good pinch of salt and pepper and pack it all into a parchment lined loaf tin, terrine mould or something of similar size.

Cover with foil and cook in 120 degree C oven for 2.5 hours or until the potatoes are soft. 

Take them out and let the potatoes cool, whilst cooling, add some weights on top to press them down, a tin of tomatoes works for this!

Put in the fridge and press overnight - this seems a lot of effort but it's worth it.

The next day, tip out the pressed potatoes, being careful not to break them. Slice into 3x3cm pieces and put to one side.

Get a large frying pan, or griddle pan, on a medium high heat, cover your fillets in a small amount of vegetable oil and season well with salt and pepper, place in the pan and don't touch them for around 3-4 mins. After that time, flip them and add the butter, 5g thyme and the two cloves of garlic (lightly crushed). Start to baste the steaks when the butter begins to foam and cook for a further 3-4 mins or until cooked to your liking. Take out of the pan and leave to rest for 4-5 mins.

Get a large pot and add a good amount of vegetable oil in order to fry your potatoes. Heat the oil to 180 degrees C and fry your potatoes for around for 4 mins or until nice and golden - drain on some paper and keep warm.

Serve the potatoes with your fillet steak and add a good knob of bone marrow butter on top of the steaks. 

Great with roasted portobello mushrooms, some green beans and a glass, or two, of red wine.