1. Firstly preheat a deep fat fryer to 150°c/300F and heat the oven to 200°c/400F

2. Then make the sauce by mixing together the mustard, horseradish and crème fraiche and then season well.

3. Peel the potatoes and cut into large 2 cm thick chips

4. Cook the chips for five minutes to soften them and then remove from the fat and allow to rest for another 5 minutes

5. Increase the heat to 160°c/325F and cook the chips for the second time for about 5 minutes until they turn a very light golden brown, remove from the heat and rest. Turn the heat of the fryer up to 180°c/350F to finish cooking the chips later.

6. Season the fillet steaks well just before cooking

7. Sear the steaks for a minute or so on each side so that they evenly browned and then place on a hot baking tray and continue to cook in the oven for about 8 minutes for medium rare or slightly less or longer depending on how you like your steak.

8. To test for doneness, press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.

9. Season the steaks again and set the steaks to one side to rest

10. Cook your chips for the third and final time for approximately 5 minutes until crispy and golden brown, drain and season with sea salt.

11. To serve stack the chips up and serve alongside the steak with a spoonful of crème fraiche and your choice of vegetables.

Chef tips
Season the steaks just before cooking, if you season too early this will draw out the juices and the steak will effectively stew in its own juices when you cook it.