Fillet Steak Flambed in Cognac with Crushed Potatoes and Chives

2 pieces  Fillet steak (150g each)
2 tablespoon groundnut oil
1/2  glass of Cognac
200g new potatoes
25g salted butter
1 teaspoon lemon juice
1 tablespoon chopped chives
A handful of Rocket leaves (garnish)
Salt and pepper (seasoning)
Balsamic vinegar reduction (decoration)


Wash the potatoes and cut in half, leaving the skins on. Cook in a pan of boiling salted water until tender.

Season the steaks with salt and pepper. Heat a frying pan to hot, add the groundnut oil and sear the steaks on both sides.

Pour in the cognac with the pan is really hot to flambe the steaks with the cognac and transfer to the preheated oven to 220°C / Gas Mark 7 and  continue cooking for approximately 4-6 minutes.

Drain the potatoes. Season with butter, salt and pepper. Add chopped chives and lemon juice. Lightly crush the potatoes with a fork.

Dress 2  plates with balsamic vinegar

Divide the potatoes between the plates, using a  ring mould. Cut the steaks into thick slices and place on top of the potatoes.

Garnish with Rocket leaves.