Savour the flavour of a tender fillet steak encrusted with seasoned breadcrumbs and chili served with piping hot crushed potatoes drizzled in herb oil.


  • 1 fillet steak

  • 25g butter

  • salt and pepper

  • For the chilli crust

  • 75g breadcrumbs

  • 1 tsp Dijon mustard

  • 1 birds eye chili

  • 2 knobs of butter

  • 1 clove of garlic

  • sprig of fresh thyme

  • olive oil

  • salt and pepper

  • For the crushed potatoes

  • 150g new potatoes, parboiled

  • 1 tsp Dijon mustard

  • 25g butter

  • For the herby dressing

  • handful of fresh chives

  • handful of fresh parsley

  • handful of fresh thyme

  • olive oil

  • salt and pepper


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Serve the steak on the crushed potatoes and drizzle over the herb oil.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 2520kj
  • Fat Total 189g
  • Saturated Fat 90g
  • Protein 110g
  • Carbohydrate 97g
  • Sugar 9g
  • Sodium 2159mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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