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Prep Time: 5 - 10 minutes
Cook Time: 15 - 25 minutes
Serves: 4
This is the recipe that I did for the semi final. Steak and chips with a tomato sauce, it is pretty damn close to perfection. I appreciate that fillet steak is a bit pricey, but for special occasions it is a lovely treat. The simple flavors are best not over complicated, and the chips got rave reviews from the judges on This Morning, Phil Vickery described them as the best chips he has tasted. Enjoy.
For the Chips
  1. Peel and chip the potatoes, then wash thoroughly.
  2. Boil large pan of salted water. Add chips and return to boil, then reduce to gentle simmer (no bubbles) for 10 minutes.
  3. Remove chips from water and leave to cool on a cake rack. When cooled, chill in fridge.
  4. In a heavy-bottomed saucepan, heat 1.5 liters of sunflower oil to 180C / 200C. Using mesh basket, fry chips for 15 minutes or until golden brown.
  5. Remove basket and shake to remove oil. Season with salt and chopped rosemary.

For the Steak and Pizzaiola Sauce

  1. Brush steaks with a little oil and season with pepper. Heat frying pan over a high heat. Once smoking hot, add the steak and reduce the heat to medium high. Cook for 2.5 minutes each side (medium rare). When cooked, leave on a hot plat covered in tinfoil to rest (don't forget to turn). Season with salt and pepper just before serving.
  2. Put the olive oil and the garlic in a medium saucepan and cook over a medium heat until the garlic has colour, not burnt. Once the garlic sizzles, add the tomato and oregano and cook for 2 minutes, shaking the pan. Season.
  3. Spoon sauce onto warmed plates and scatter with capers. Place steaks on top and garnish with the roquette to serve.



  • 4 x Fillet Steak 200g
  • 1 x 5ml Olive Oil 5 ml
  • 4 x Garlic 2 cloves
  • 4 x Tomatoes - skinned, deseeded and finely chopped
  • 5 x sprigs of Oregano
  • 2 x tbsp Capers
  • 4 x handful of Roquette
  • 5 x Maris Piper Potato
  • 1 x 1.5 liter of sunflower oil.
  • 1 x handful