Beef steak with beetroot and egg

Method

Pat the steaks dry and season generously with sea salt and cracked pepper. Heat olive oil in a heavy-bottomed frying pan over high heat until smoking, then add the steaks and sear for 3-4 minutes each side for medium-rare, basting with butter. Rest the steaks on a warm plate for 5 minutes. In the same pan, warm the sliced beetroot through with a knob of butter. Fry the eggs in butter until the whites are set but yolks remain runny. Arrange the steaks on plates with beetroot alongside, top each with a fried egg, garnish with fresh parsley, and serve immediately.