Fillet Medallions, Herb Butter & Shoestring Fries

Method for Butter

1. Place the butter into a bowl and add the fresh chopped herbs, lemon zest, lemon juice, mustard, garlic, pepper and salt.
2. Beat together until everything is well mixed.
3. You can use the herb butter immediately, or divide it in half and spoon it in a line down the centre of 2 pieces of non-stick baking paper or cling film.
4. Roll it up in the paper or cling film, shape into neat rolls and fold over the ends to seal.
5. These can be kept in your fridge for up to 3 days, or in the freezer for up to 1 month.

Method for Fries

1. Peel the potatoes & wash thoroughly.
2. Cut the potatoes into long matchstick size chips & rinse in cold water for 10 minutes then drain & pat dry on kitchen paper.
3. Bring the oil to 130 oc in a deep pan or fryer.
4. Blanch the fries in the oil for 2-3 minutes until tender then remove & keep to one side.
5. Heat the fryer to 180 oc, when up to full temperature re fry the potatoes until golden brown & crisp, just a minute or so frying, drain on kitchen paper & season with sea salt.

Method for Fillet Medallions

1. Heat a heavy based frying pan until smoking hot.
2. Massage the beef with a little oil & season generously with salt & pepper.
3. Sear the beef on both sides, 2-3 minutes each side for medium rare then remove from the pan & keep warm.