ASDA part of the Wal-Mart family

• 2 Aberdeen Angus fillet steaks (approx 175g-225g each)
• 300g Maris Piper or King Edward potatoes, peeled
• Sunflower or vegetable oil, for deep-frying
• 2tbsp olive oil

1 Remove the fillet steaks from the fridge an hour before cooking to bring them to room temperature. Meanwhile, cut the potatoes into chunky-sized chips and put in a bowl of fresh, cold water until ready to cook. This helps prevent any discolouration, and removes excess starch which can make the chips stick together during cooking.

2 Heat the sunflower or vegetable oil to 120C in a deep-fat fryer. Rinse the chips with fresh, cold water and pat dry with kitchen towel. Cook gently for 8 to 10 minutes until chips are soft but still pale. Drain on kitchen towel.

3 Meanwhile, heat the olive oil in a large pan until it just starts to smoke. Brown the steaks quickly on both sides, then lower the temperature to medium and continue to cook according to your taste. Put the steaks on a warmed plate to rest for 5 minutes while you finish frying the chips.

4 Increase the heat of the deep-fat fryer to 180C. Return the chips to the hot fat and cook for 2 to 3 minutes more, until crispy and golden brown. Drain on kitchen towel, then season with salt. Serve on a warmed plate with the juices from the pan drizzled over the steak.