Ingredients

• 4 x 175g/6oz fillet steaks
• pounded out thinly with a meat mallet or rolling pin
• salt and freshly ground black pepper
• 50g/2oz butter
• 2 tbsp olive oil
• vegetable oil
• for deep-frying
• 3 large baking potatoes
• peeled and cut into matchsticks
• 75g/3oz butter
• 2 shallots
• sliced
• 150g/5oz button mushrooms
• sliced
• 1 garlic clove
• chopped
• 150ml/5fl oz white wine
• 300ml/10fl oz reduced chicken stock
• small bunch fresh tarragon
• leaves picked

Directions

• For the steak
• season the steaks well with salt and freshly ground black pepper.
• Heat a frying pan until smoking
• add the butter and olive oil and fry the steaks on both sides for 2-3 minutes (for medium)
• or until cooked to your liking.
• Heat the vegetable oil a deep-based pan to 190C/375F
• checking with a food thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the matchstick potatoes and fry for 3-4 minutes
• or until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper
• then season
• to taste
• with salt and freshly ground black pepper.
• For the sauce
• heat a clean frying pan until smoking
• add 25g/1oz of the butter and fry the shallots for 2-3 minutes
• or until golden-brown. Add the mushrooms and garlic and cook for one minute
• then pour in the wine and simmer for 2-3 minutes.
• Add the chicken stock and simmer for 10-12 minutes
• or until the liquid has reduced by half. Whisk in the remaining butter until the sauce is smooth and creamy. Stir in the tarragon leaves and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pile the fries onto serving plates
• place the steak alongside and spoon over the sauce.