Beef steak with lemon and parsley new potatoes

Ingredients

• 220 g beef fillet
• 240 g new potatoes
• 10 ml olive oil
• 35 g lemon
• 6 g parsley

Method

1. Halve any larger new potatoes, put them in a saucepan of cold salted water, bring to the boil and simmer for 15–18 minutes until a knife slides in easily. Drain well.
2. Meanwhile, finely chop the parsley, finely grate the zest from the lemon and squeeze its juice.
3. Pat the beef fillet dry and season with salt and black pepper. Heat a heavy frying pan over a high heat, rub the steak with a little of the olive oil and lay it in the hot pan.
4. Sear for 3–4 minutes on each side without moving it, turning once, until well browned and 54–57°C in the centre for medium-rare or 60–63°C for medium. Rest it on a warm plate for 5 minutes.
5. While the steak rests, toss the potatoes in the same pan over a medium heat with the rest of the olive oil for 2–3 minutes until golden at the edges.
6. Take the pan off the heat and toss the potatoes with the lemon zest, lemon juice and parsley. Slice the steak across the grain and serve with the potatoes.