Fillet Steak in Champagne Sauce & Chips

by Barry Lewis


1 fillet steak approx 200g

olive oil & ground pepper for steak to your liking

1/2 shallot chopped
100ml champagne
100ml double cream
pepper + extra seasoning to your liking

2 large maris piper potatoes, washed, skin on
1 good tbsp goose fat

1 tomato halved, small bag spinach leaves & chopped parsley to serve

With valentines day just around the corner Barry shows you how to make a delicious, yet incredibly simple fillet steak in champagne sauce & chips! The chips are cooked in goose fat chips  and are incredibly naughty!