‘Steak’ frites

Cook frites

1. Cook the oven chips according to packet instructions
2. Make sure they’re well spaced on the tray so they crisp properly

Cook steaks

1. Rub the steaks with a little oil and season generously with salt
2. Heat a drizzle of oil in a frying pan over a medium high heat until hot
3. Cook the steaks for a couple of minutes on each side until a good crust forms, cooking the sides too if needed
4. Lower the heat, add the butter and let it melt
5. Add the garlic, rosemary and thyme
6. Tilt the pan and baste the steaks continuously for a few minutes, turning occasionally
7. Remove the steaks from the pan and drizzle over some of the infused butter to rest

Make whisky sauce

1. Add a little of the steak butter back into the pan and increase the heat to medium
2. Add the shallots and cook for a few minutes until soft
3. Carefully add the whisky and cook until almost completely evaporated
4. Add the red wine and reduce again until nearly gone
5. Pour in the stock and bring to the boil, reducing for a few minutes
6. Stir in half the cream, taste and season
7. Add the remaining cream if you want a richer sauce
8. The sauce should coat the back of a spoon

Serve

1. Slice the steaks
2. Divide the steaks and frites between plates
3. Spoon the whisky sauce generously over the top