- 2 large potatoes
- 1 shallot
- A handful of oregano
- A pot of butter
- 1 tbsp brown rice wine vinegar
- 1 egg
- A punnet of cherry tomatoes on the vine
- 2 rump steaks
- A bag of watercress
- Sea salt
- 2½ tbsp olive oil
- 1 tbsp cold water
- Freshly ground pepper
- Large pan with a lid
- Colander
- Kitchen paper
- Roasting tin
- Small shallow pan or frying pan with a lid
- A couple of bowls
- Baking tray
- Griddle or frying pan
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Fill a pan with water. Add a pinch of salt. Cover. Bring to the boil. Peel the potatoes. Slice them into chips around 1 cm thick. Add to the boiling water.
- 2.
Bring the water back to the boil. Simmer for 2 mins. Drain and pat dry with kitchen paper. Tip the chips into a roasting tin. Drizzle over 1 tbsp olive oil. Turn to coat. Bake for around 30 mins. Turn once or twice till they’re golden.
- 3.
Peel and finely slice the shallot. Rinse, pat dry and finely chop the oregano leaves. Chop the cold butter into small chunks. Place a small, shallow pan or frying pan over a medium-low heat.
- 4.
Measure out the rice wine vinegar and add to the pan. Add the shallot. Simmer for 1-2 mins or till almost all the vinegar evaporates. Turn heat down. Crack the egg and separate the yolk from white. Add the yolk to the pan with 1 tbsp cold water.
- 5.
Whisk over a very low heat. Add the butter, bit by bit. Keep whisking, till the sauce slowly thickens. If it turns into scrambled eggs, take off heat and add 1 tbsp cold water. Once all the butter's in, take the sauce off the heat. Stir in the oregano. Cover.
- 6.
Pop the tomatoes on a baking tray. Drizzle with ½ olive oil. Pop in the oven on the shelf below the chips for the final 10-15 mins of cooking. Warm a griddle or frying pan. Drizzle ½ tbsp olive oil on each steak. Season them with salt and pepper.
- 7.
Fry the steaks for 6 mins, turning once, for rare steaks. Fry for 2-4 mins longer for medium or well done. Pop the steaks on a plate. Cover them with foil. Rest for 5-10 mins. Rinse the watercress under cold water. Pat dry with kitchen paper.
- 8.
Stir the oregano sauce. If it has thickened, stir in 1-2 tbsp warm water. Serve with the steak, chips, the roast tomatoes and the watercress.