Peppered Fillet Steak with Parsley Potatoes

This is a quick and easy Steak meal that can be cooked in 25 mins, yet only needs about 10 minutes of effort.

Perfect for a quiet night at home when you fancy a bit of luxury without the expense of a restaurant.
Grab a nice bottle of wine to wash it down with to make the meal complete.

Ingredients

3 - Potatoes , red-skinned potatoes, peeled and cut into large cubes
2 tbsp - Olive oil , plus a drizzle extra
1 - Garlic cloves , minced
20 g - Freshly chopped parsley , small bunch flat-leaf parsley
2 - Steak , 2 beef fillet steaks (each about 140g/5oz)
1 tsp - Black Pepper , cracked black pepper
1 - Butter , small knob of butter
20 g - Watercress , water cress salad, to serve

Cooking Method

Tip the potatoes into a pan of water, bring to the boil, simmer for 2 mins, then drain. Heat the oil in a non-stick frying pan. Add the potatoes and sizzle gently for 20 mins, tossing occasionally, until golden and crispy all over. When the potatoes are cooked, add the garlic to the pan and fry for 1 min more. Finally, toss through the parsley, season with sea salt and set aside.

Meanwhile, rub the steaks with a drizzle of oil, then press in the black pepper. Heat a griddle pan until hot, and cook the steaks to your liking (2½ mins each side for medium rare, 3½ mins for medium, 4½ mins for well done).

Leave steaks to rest for 5 mins, then top with a knob of butter and serve with the potatoes and some watercress salad.