Life’s a Feast: Fillet steak with rosemary potatoes


Whether it’s a tender, succulent fillet steak, a tasty ribeye or even a slightly cheaper (but tasty) cut of blade or rump, care must always be taken when cooking your steak. With only a few minutes leeway between rare and well-cooked, timing is key. The best gauge of the level of pinkness is to prod the steak with your fingers. A rare steak will feel soft and become firmer the more cooked it is. Choose a heavy-duty pan on a high heat and don’t overcrowd the pan. Enjoy this simple yet delicious summery delight. I recommend the following cooking times for a 3.5cm thick fillet steak: Blue: About 1 min each side. Rare: About 2min each side. Medium-rare: About 3min each side. Medium: About 4min each side



4 x 150g fillet steaks
2 whole bulbs of garlic, cut in half
1 tablespoon butter


20 pearler potatoes, boiled till soft
1 tablespoon fresh rosemary, chopped
2 cloves garlic, crushed
One good pinch sea salt
4 tablespoons olive oil


200g creme fraiche
3 tablespoons horseradish sauce
1 teaspoon fresh thyme


300g beans, blanched then cooled
6 tomatoes, roughly chopped
100g feta, cubed
Olive oil


1. Preheat the oven to 200 degrees celsius. Tip cooked potatoes on to a baking paper-lined roasting dish. Squash each potato with palm of hand until flattish and split, about 2-3cm high. Combine the rosemary, olive oil, salt and garlic in a bowl. Spoon over each potato. Place in oven for about 30 mins. 

2. Take your four halves of garlic, drizzle with olive oil and salt, then place with the potatoes for last 20 mins.

3. Meanwhile, combine the creme fraiche, horseradish and lemon zest in a bowl and mix together. Set aside.

4. Remove your steak from the fridge at least 30 mins before cooking so you are cooking it at room temperature. Drizzle each piece with olive oil and sprinkle with sea salt and black pepper.

5. Heat a heavy-based pan to a medium-high heat. Pop in a glug of olive oil and tablespoon of butter. Cook each fillet for about 2-4 mins each side depending on how you like it cooked. Medium-rare is best for this cut.

6. Once the steak is cooked, let it rest with a little loose foil over the top for about 10 mins. While it’s resting, combine the beans, tomato and feta in a bowl and drizzle with olive oil, a good pinch of salt and mix thoroughly.

7. Remove potatoes and garlic from oven. Spread potatoes and salad evenly across four plates or boards. Take the rested steak, dollop with the horseradish cream and pop the roasted garlic on the side. Enjoy!