Filet Mignon in Garlic Jus with Potato Wedges

Cover with the lid and steam the potatoes for 12 - 15 minutes over medium-high heat, then drain if necessary. Add the olive oil and fry for 5 - 7 minutes until done, seasoning to taste with salt and pepper. Chop the onion and crush or mince the garlic. Finely chop the chives. Cut the tomato into wedges. Discard the radish leaves and then quarter the radishes.

In a salad bowl, combine the extra virgin olive oil with the white wine vinegar, the mustard and the honey. Stir in the onion and the capers, then season to taste with salt and pepper. 

Melt the butter in a frying pan over medium-high heat. When the butter turns lightly golden-brown, fry the filet mignon for 1 - 3 minutes per side, or longer if preferred (see Tip). Remove from the pan and allow to rest under aluminium foil for at least 3 minutes.

Tip: to add more flavour, add an extra knob of butter to the pan and baste the filet mignon continuously as you fry it.

Fry the garlic in the same pan for 1 minute until golden-brown. Add 1 tbsp water per person, then crumble in the stock cube (see pantry for amount). Mix well, then allow to reduce for 1 minute over a low heat so as to make a jus. To the salad bowl, add the lettuce mix, radish and tomatoes, then toss well to combine with the dressing.