Rib-eye steaks with chilli butter & homemade chips

Serves 2

Preparation time - 10 minutes

Cook time - 45 minutes

Roasted grape & bacon-wrapped filet mignon


  • 2 grass-fed rib-eye steaks - buy online or in-store
  • 50g butter, softened, plus a little extra
  • 1 red chilli, finely chopped
  • juice and zest ½ lemon
  • olive oil
  • 1 tbsp finely chopped parsley
  • 2 handfuls mixed salad leaves

for the chips:

  • 450g floury potatoes, such as Estima, King Edward or Maris Piper, peeled and cut into chunky chips
  • 2 tbsp olive oil
  • 1 tsp thyme leaves
  • 1 garlic clove, crushed


  • For the chilli butter, mash the parsley into the butter with the chilli, a squeeze of lemon juice, the zest and some seasoning. Chill until firm.
  • Heat oven to 200C/180C fan/gas 6. For the chips, toss all the ingredients on a baking tray, then season. Roast for 35-45 mins until golden and crisp.
  • Heat a good glug of oil into a medium-hot frying pan. Add the extra butter and the seasoned steaks, fry for 2-4 mins on each side, then transfer to plates.
  • Toss the leaves with olive oil and lemon juice. Divide between the plates, add the chips and top each steak with a piece of chilli butter.


Thankyou to BBC Good Food for the recipe!