The perfect Striploin and Black pudding potatoes

First, Place the potatoes in a saucepan and add salt and rosemary. Cover with water.

Place over medium heat, and bring to the boil. Simmer for 25-35 minutes until cooked through. Remove from the heat, drain and set aside.

Next, prepare the gremolata. Chopped 2 cloves garlic, parsley, lemon segments and place in a small bowl with salt and pepper and stir to combine. Add some olive oil if desired and toss once more to combine. It should be a coarse texture. Keep aside covered until needed.

Once the potatoes are cool enough, cut the potatoes into wedges or thick slices.

In a sauté pan, over high heat, pour some oil and half of the butter butter. Add the potatoes, black pudding, onion, 1 clove garlic, and more fresh herbs.

Over moderate heat, cook 8-10 minutes covered with a lid for the first 5 minutes, to help cook the potatoes faster.

Shake the pan every so often to have the uniform colouration. Check the seasoning.

Keep them warm while searing the beef.

Preheat a griddle pan over medium high heat.

Brush the steaks with a little oil on both sides and season with some salt and pepper.

Add the steaks on the griddle pan and do not move for at least 2 minutes or until the edges are caramelised.

Turn the steaks over and cook for a further 2 minutes for rare.

On the griddle pan, add the rest of the butter and last clove of garlic to the pan and let it foam, while basting the steak using a spoon.

Remove from the pan onto a serving board and leave aside for a minute or so to rest.

Carve against to grain each steak and drizzle over the gremolata dressing with the potatoes.