Ingredients:
4 fillet steaks
Salt and black pepper
Olive oil
125 ml (½ pt) home-made beef stock
Dash of whiskey
Knob of butter
Potato Cake
½ kg (1 lb) potatoes, peeled and chopped
2-3 tablesp. mixture of milk and cream (½ & ½ )
Knob of butter
2 tablesp. scallions (spring onions), chopped
Salt and black pepper
Herby Butter
50g (2 oz) softened butter, mixed with chopped scallions, chives, parsley, crushed garlic and lemon juice
To Cook
Potato Cakes: Place the potatoes in a large pot. Cover with water. Season, bring to the boil, then simmer until potatoes are cooked. Drain well, then mash really well with the milk, cream and butter. Whip in the scallions, season well. Divide the mixture into four and shape into four potato cakes. Dust each one with a little flour and fry in hot butter until golden brown on each side – keep warm.
Season the steaks with salt, black pepper and olive oil. Heat the pan and cook the steaks to your liking. Remove from the pan and keep warm. To the juices in the pan, add some beef stock, dash of whiskey, knob of butter and season to taste.
To Serve
Place the warm potato cake on the plate with the steak on top. Spoon on herby butter and drizzle the sauce around the plate.
