Steak Frites

What do you do with steak, potaoes, tomatoes and sausage that you haven't had or made a thousand times before?

well, i'll tell you, use a little imagination and inject a little nostalgia into your kitchen.

I served up a rare steak ( depending on the thickness you're looking at 3 minutes each side and a couple of minutes in a hot oven 180 degrees, then rest for 5 minutes to let the natural juices of the meat settle all the way through the meat).
i also made some 'healthy' chips. hand slice some potatoes (jullienne), and then toss in a hot pan with a little butter ( i use a home made flavoured butter of eschallots and chives) and a little olive oil ( adding olive oil to butter stops the butter burning), once the potatoes are softened and coated with the butter, place on a lined baking tray and sprinkle with sea salt. put in a hot oven (180) and leave to cook until ready ( this varies on the oven and how thick you cut you potatoes, i baked mine to superb crispyness approx 15 minutes.

Along with the steak and 'french fries' i made a really simple little salad of tomatoes, capers, eschallots, parsley and a tangy dijon dressing with sliced Toulouse sausages.

tip: the secret to good meat, is unsuprisingly a good butcher. so scout out some butchers