This method is based on a 500g beef fillet joint. Cooking times will vary based on the weight of the piece of fillet. If you have a Meat Temperature Probe the ideal internal temperature is 55°C to 60°C for Medium Rare. For homemade Triple Cooked Chips, a Deep Fat Fryer is best, as they have a thermostat, but you can use a Wok and check the temperature of the oil with a kitchen thermometer. Maris Piper potatoes are the best for this recipe. For shop bought chips or fries, a useful gadget is an  Air Fryer for perfect results every time. 

 

TRIPLE COOKED CHIPS:

• Peel the potatoes and cut them into thick chips around 1.5cm thick (try to make them all similar in size)

• Place them in a large pan of cold water and bring to the boil, then simmer on a very low heat for exactly 10 mins

• Carefully remove the chips and place in one layer on a tray, then put in the fridge to cool for at least 30 minutes

• Heat the oil in the fryer (or wok) to 130°C and add the cold chips to the oil. Cook for 6 minutes (do not brown)

• Remove from the fryer and lay out in one layer on the tray, then place back in the fridge for at least 30 minutes

• Heat up the oil in the fryer (or wok) to 180°C and add the cold chips back into the oil. Fry until golden brown

• Drain on some kitchen paper and pat dry. Sprinkle on some sea salt flakes. They are now ready to serve

 

SPICED FILLET OF BEEF: (Based on a 500g Joint)​​

• Brush a little olive oil over the beef and then roll in MR HANS's Dry Spice Rub (or a rub or your choice)

• Cover and leave to rest / marinade for around 1 hour. The beef should be at room temperature prior to cooking

• Preheat the oven to 220°C or 200°C fan and place an ovenproof dish/tray into the oven to heat up

• Add the olive oil in the ovenproof pan and sear the beef gently on all over, being careful not to burn the spices

• Hull the the tomatoes to half way down, and add the balsamic vinegar to the holes. Place them on the heated tray and cook in the oven for 10 mins (keep the stalks as these can be used for presenting the tomatoes on the final dish)

• After 10 mins, put the beef  in the oven (either in the frying pan or transferred to the heated tray with the tomatoes)

• Cook both for a further 10 mins, then remove from the oven and leave to rest for 5 mins before serving

• If you have a Meat Temperature Probe, the ideal internal meat temperature is 55°C to 60°C for Medium Rare.