Ingredients

• 6 tomatoes
• halved and de-seeded
• 3 sprigs thyme
• leaves only
• 2 tbsp olive oil
• 250g/9oz butter
• softened
• salt and freshly ground black pepper
• 4 T-bone steaks
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 25g/1oz butter
• 3 large baking potatoes
• peeled and cut into 1.5cm/½in thick chips
• vegetable oil
• for deep frying
• 1 tbsp olive oil
• 25g/1oz butter
• 250g/9oz baby spinach leaves
• salt and freshly ground black pepper
• pinch freshly grated nutmeg
• to taste

Directions

• Preheat the oven to 180C/355F/Gas 4.
• For the roasted tomato butter
• place the tomatoes on a baking sheet
• cut-side up
• and season with salt and freshly ground black pepper. Sprinkle over the thyme leaves and drizzle with the olive oil.
• Place in the oven and roast for 20 minutes. Turn the oven off and leave the tomatoes in the oven for 4-5 hours
• or overnight
• until semi-dried but still soft.
• Place the butter into a food processor and blend to soften. Add the roasted tomatoes and pulse until combined. Check the seasoning and add more salt and freshly ground black pepper
• if necessary.
• Spoon the tomato butter along a piece of cling film. Wrap the cling film around the butter and roll up tightly to form a sausage shape
• twisting at both ends to seal. Place in the fridge for at least an hour
• until chilled and firm.
• For the steaks
• season the steaks with salt and freshly ground black pepper. Heat a large frying pan until hot
• add the oil
• butter and the steaks.
• Fry the steaks for 4-5 minutes on both sides
• depending on the thickness of the steaks
• or until cooked to your liking. Remove from the pan and leave to rest on a warm plate for 5-10 minutes.
• Meanwhile
• for the chips
• heat a deep fat fryer to 150C. Cook the chips in batches for 2-3 minutes
• until softened but not coloured. Remove with a slotted spoon and drain on kitchen paper.
• Increase the temperature of the deep fat fryer to 190C. Return the chips to the fryer
• in batches
• and cook until golden-brown and cooked through. Remove with a slotted spoon
• drain on kitchen paper and season generously with salt and freshly ground black pepper.
• For the spinach
• heat a frying pan until hot. Add the butter
• oil and spinach and cook until the spinach has wilted. Season
• to taste
• with salt
• freshly ground black pepper and freshly grated nutmeg.
• To serve
• divide the chips between each of four serving plates. Spoon the spinach alongside and top with a steak. Unwrap the tomato butter and cut into thick slices. Place a slice on top of each steak and serve immediately.