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Rub a little olive oil onto the steak and season with salt and pepper. In a hot frying pan, seal the steak in olive oil until nicely browned on both sides and edges.
Meanwhile, put the breadcrumbs, garlic, chilli and thyme into a blender and blitz together. Add some olive oil and salt and pepper and blitz again until blended together. Spread the breadcrumbs out onto a plate and brush a little mustard onto one side of the steak. Place the steak, mustard side down onto the breadcrumbs and cover thickly. Add the butter to the frying pan and return the steak to the pan, crust side down and fry for about 2 minutes, or until the crust turns golden brown and crispy. Then, rest the steak for 1 minute.
Meanwhile, crush the potatoes with the butter, mustard, salt and pepper and cover to keep warm. Take the chives, parsley and thyme and place into a blender with a generous dash of olive oil and some salt and pepper. Blitz until combined into a herby, green oil.
Serve the steak on the crushed potatoes and drizzle over the herb oil.
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