Steak and chips

Method

1. Season the beef generously with salt and pepper.
2. Roast the beef at 200°C fan for 25 minutes, then reduce to 160°C and cook until internal temperature reaches 52-55°C for medium-rare (roughly 15-20 minutes more depending on thickness).
3. Rest the joint for at least 20 minutes under foil.
4. Cut potatoes into thick chips, par-boil 6 minutes, drain and rough up the edges.
5. Deep-fry the chips at 160°C for 5 minutes, then increase to 190°C and fry until golden and crisp (3-4 minutes).
6. Slice the rested beef thinly against the grain.
7. Season the hot chips and sliced beef with sea salt and scatter both with chopped chives before serving.