Seared fillet steak with caramelised Crudie Farm onions, Denhead carrots, and Ardler Rooster roasties. Served with a cream and Scottish honey mustard sauce.

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

For Potatoes:

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.

For steak:

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)

For Sauce:

Take 150mls of double or single cream.  Gently heat and add in 2 teaspoons of the honey mustard.

Carrots:

Simply peel, slice and boil in lightly salted water for 5 minutes.