Steak with Tarragon Tomato Dressing and Oven Chips

1 Tbsp Rapeseed Oil

4 Sirloin Steaks, 200 – 250 g each

Sea Salt & Freshly Ground Black Pepper

4 Medium Tomatoes

3 Tbsp Tomato Ketchup

1 Tbsp Worcestershire Sauce

0.5 Tbsp Dijon Mustard

Few dashes of Tabasco

Juice of 1 Lemon

1 Tbsp Balsamic Vinegar

1 Tbsp extra Virgin Olive Oil

1 Red Onion, peeled and chopped finely

25g of Tarragon, leaves chopped finely

25g of Parsley, leaves chopped finely

Oven Chips

3 Maris Piper Potatoes

Sea salt

Rapeseed Oil, to oil & drizzle

Few Rosemary Sprigs, leaves only

First, make the Tarragon dressing

Remove the skin and de-seed the tomatoes

Chop finely and place in a bowl

Add the rest of the ingredients, except the herbs, and season with salt and pepper to taste.

Set aside

Heat the oven to 200 C

Peel the Potatoes and cut into chunky sticks

Blanch in a pan of boiling salted water for 4 minutes

Drain well and pat dry with a clean tea towel

Spread the chips on an oiled baking tray

Drizzle with the Oil, season generously with salt and scatter over the Rosemary leaves

Cook in the oven for 40-50 minutes until golden brown and crisp, turning the potatoes several times during cooking to ensure even colouring

Season the steaks, both sides with salt and pepper and drizzle over the Oil

Heat a griddle pan until very hot, then cook steaks for no more than 5 minutes on each side

When ready they will feel springy if lightly pressed

Transfer the steaks to a warm plate, lightly cover with foil and leave to rest for 5-10 minutes

Meanwhile, stir the chopped Tarragon and chopped Parsley

Slice the steaks thickly on the diagonal, arrange on the warm plates and spoon over the Tomato Tarragon dressing

Serve with hot oven chips on the side.