Fillet Steak with Salsa Verde and Thick Cut Chips
Simple and delicious way to eat fillet steak with a punchy salsa verde and crispy homemade chips.
Ingredients
- 2 Fillet steaks
- 1 bunch each of fresh parsley, mint and basil roughly
- 1 teaspoon Capers from a jar
- 3 Anchovies from a tin or deli counter
- 1 Lemon, zested and juiced
- 1-2 cloves of garlic lightly crushed with a knife and peeled
- 1 tablespoon of white wine vinegar
- 1 teaspoon of mustard I use dijon but any would do
- 1 small shallot or 1/4 of an onion roughly chopped
- Olive oil
- 4 large potatoes cut into thick chips
- Vegetable or sunflower oil for deep frying
- Salt and pepper
Instructions
- First, make the salsa verde. Place all ingredients apart from the olive oil in a food processor or pestle and mortar. Blend until chopped very finely and thoroughly mixed. Pour in enough olive oil to make it a pouring consistency - around 3 tablespoons should do. Season with salt and pepper to taste.
- Boil water in a pan of water and put in the cut chips, boiling for around 3 minutes. Drain and leave to cool. The chips will be even crispier if you let cool completely, then place in the freezer for 30 minutes before cooking.
- Pour sunflower into a large pan around 1/3 of the way up. Heat over a high heat until it reaches 190C.
- Put all the chips in the oil, being very careful. Cook for around 8 minutes until brown and crispy. Drain on kitchen paper and season well with flaky sea salt.
- Using the method above, cook the fillet steaks to your liking.
- Cut the steak across the grain into strips, place on plate and top with the salsa verde. Serve the chips on the side.
