- 4 large potatoes
- 4 x 250g rib eye cutlets
- celery salt and ground white pepper
- 2 Tbsp extra virgin olive oil
- vegetable oil, for deep frying
- 100g unsalted butter
- 1 Tbsp curry powder
- 1 eschalot, finely diced
- 1 tsp minced horseradish
- chopped parsley and lemon, to serve
1 Cut the potatoes into large chunks and steam until tender. Set aside to cool.
2 Season the steaks with celery salt and ground white pepper, the drizzle with olive oil and arrange on a hot barbecue griddle. Cook for 3 minutes, then rotate 45° and cook for a further 3 minutes. Turn the steaks over and cook for 3 minutes, then rotate 45° and cook for a further 3 minutes. Set the steaks aside to rest for 2 minutes.
3 Cook the chips in hot vegetable oil until crisp.
4 Whip the butter, curry powder, eschalot and horseradish until light and creamy. Serve the steaks on a bed of chips with a spoon of butter on top. Garnish with parsley and lemon.