Steak Frites

Steak frites is the simple yet perfect dish of French bistros: a juicy sirloin and golden, crisp chips.

1. Cut the potatoes into chips, rinse them in cold water (this washes out the excess starch), then blot them dry on a tea towel.

2. Fry them in hot oil in two goes: first at a medium heat until soft, then at a higher heat until crisp and golden brown. Take them onto kitchen paper, and salt them.

3. Let the steak come to room temperature, blot it dry, salt and pepper it.

4. In a very hot pan cook it for 2-3 minutes per side.

5. At the end put the butter, the crushed garlic and the rosemary into the pan, and baste the meat with the fragrant pan juices.

6. Rest the steak for 5 minutes, then serve it with the chips.

Tip: The double frying – first at a lower, then at a higher heat – is what gives potatoes that are crisp outside and soft inside.