Posh steak & chips

1. To cook the steak heat the butter in a heavy based sauté pan until it foams. Then add the steak and cook for 5 minutes turning and seasoning until coloured all over. After 5 minutes remove and set aside to rest
2. Cook the chips in a deep fat fryer 180°C until golden and crispy
3. Place the vine tomatoes in a roasting tray and drizzle with oil and season. Roast these in a hot oven 180°C for 6 minutes. After 6 minutes remove these and set them aside
4. To plate; place the steak in the centre of a board along with any juices from resting, top with the vine tomatoes and micro rocket
5. Place the fries in a metal cup and the béarnaise sauce in a ramekin and place next to the steak

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