Ingredients

Steps

• Blend butter ingredients until smooth, roll into a foil cylinder, and chill.
• Barrel-shape the potatoes and fry in butter until golden-brown.
• Add 300ml chicken stock and simmer for 20-30 minutes until soft.
• Cook carrots, sugar, 50ml stock, and butter in a saucepan for 10 minutes.
• Boil sugar snaps for 4-5 minutes, then refresh in cold water.
• Fry steaks for 2 minutes per side in hot oil.
• Top steaks with butter slices and grill for 1-2 minutes until melted.
• Reheat carrots and sugar snaps in the carrot liquor for 2 minutes.
• Plate the vegetables, potato, and steak and serve immediately.