Fillet steak is the ultimate in tenderness - the very best of New Zealand beef. Fine grained, juicy, flavoursome and, to my mind, at its best when the accompanying flavours are traditional.

Ingredients

• 4-6 beef eye fillet steaks

Mustard Thyme Marinade

• 1 tblsp whole coriander seeds, crushed
• ½ tsp minced garlic
• 1 tblsp wholegrain mustard
• 2 tblsp fresh chopped thyme
• 3 tblsp olive oil
• 4-6 tblsp red wine

Whipped Horseradish

• 4-6 tblsp crème fraiche
• 1 tblsp horseradish sauce
• ½ tsp green peppercorns, drained and chopped

Baked potato cake

• about 800 grams waxy potatoes, peeled and finely sliced
• 1 red onion, peeled and finely sliced
• 1 teaspoon minced garlic
• 1 tablespoon horseradish sauce
• ½ cup cream

Method

1. In a resealable bag mix together the crushed coriander, garlic, mustard, thyme, olive oil, red wine. Season well with pepper. Add the eye fillet steaks, seal and massage in the marinade. Allow to marinate for at least 20 minutes.
2. Preheat a heavy-based fry pan or ridged grill pan, cook 3-4 minutes each side for rare, 4-6 minutes for medium rare and 6-7 minutes each side for well done. Rest steak for 4-5 minutes, covered in a warm place before serving.

Whipped Horseradish

1. Mix together the creme fraiche, horseradish sauce and peppercorns.
2. Serve the steaks with a thick slice of freshly baked Potato Cake and a dollop of Whipped Horseradish Cream.

Baked potato cake

1. Alternatively layer the potato and onion slices in a baking paper-lined 22cm cake tin, seasoning each layer with salt and pepper.
2. Mix together garlic, horseradish and cream and pour over the potato cake. Bake at 180ºC for 35-40 minutes or until golden and tender.