Ingredients

• 4 x 150g/6oz fillet steaks
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 225g/8oz unsalted butter
• at room temperature
• 2 tbsp lemon juice
• 2 tbsp each chopped fresh parsley
• rosemary and thyme
• 2 canned anchovies
• drained and finely chopped
• 1 tbsp finely chopped shallot
• 4 tbsp ready-made smoked barbecue sauce
• 2 smoked chipotle chillies (available at some supermarkets and from online suppliers)
• or fresh chillies
• sliced
• ½ tsp salt
• ¼ tsp ground white pepper
• 60g/2½oz butter
• 400g/14oz small potatoes
• boiled until tender
• peeled and halved lengthways
• 1 tbsp chopped fresh flatleaf parsley
• salt and freshly ground black pepper
• 200g/7oz girolle mushrooms
• trimmed and sliced
• 200g/7oz purple sprouting broccoli
• blanched

Directions

• For the steak
• place the steaks onto a clean work surface
• cover with cling film and flatten with a rolling pin until 1cm/½in thick. Brush with olive oil and season with salt and freshly ground black pepper.
• Heat a griddle pan and chargrill the steak for 2-3 minutes on each side
• for rare meat
• or longer
• until cooked to your liking. Remove from the pan and set aside to rest in a warm place.
• For the smoked chilli butter
• place all the chilli butter ingredients into a food processor and blend until smooth. Place into a small serving dish.
• For the vegetables
• heat half of the butter in a frying pan and sauté the potatoes for 4-5 minutes
• until golden-brown and crisp. Sprinkle over the parsley
• season well with salt and freshly ground black pepper and stir.
• Heat the remaining butter in another frying pan and add the mushrooms. Stir fry for 2-3 minutes until just tender
• then add the purple sprouting broccoli and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the potatoes and vegetables equally among four serving plates. Place a steak onto each plate and top with a spoonful of smoked chilli butter.