Dronley Farm | Dundee | DD3 0QJ
You will need: (Serves 2)
- 2x 200g fillet steaks.
- 500g Rooster potatoes
- 1 onion
- 2 carrots
- 2 teaspoons honey mustard
- 150ml double cream
- 2 tablespoons rapeseed oil
- 15 g butter
- Sea salt
Preheat oven to 200c/Gas Mark 6
Wash, peel and cut the rooster potatoes in half and par boil for 7 minutes.
Drizzle rapeseed oil over potatoes and season generously with sea salt. Place in a roasting tray and leave in the oven for 40 minutes until golden.
Season steak with sea salt and place in a moderately hot pan with a drizzle of oil and a knob of butter. For medium cook on each side for 3 minutes and place in oven to finish off cooking for 5 minutes. Rest in a warm place for 5 minutes after taking out the oven. ( We find covering in foil and resting in the kitchen is fine)
Take 150mls of double or single cream. Gently heat and add in 2 teaspoons of the honey mustard.
Simply peel, slice and boil in lightly salted water for 5 minutes.