Onglet Steak with fondant potatoes and corn on the cob

FRIDAY
Onglet steak with fondant potatoes
Ingredients
For the fondant potatoes
6 roosevelt red potatoes
1 tbsp olive oil
1 clove garlic, sliced thinly
1 sprig thyme
100g butter
For the port butter
4 banana shallots, finely chopped
250g butter
generous splash port
For the onglet steaks
2 thin onglet steaks
1 dash of olive oil
Method
For the fondant potatoes: preheat the oven to 160C/gas
Slice the potatoes into halves. In an ovenproof frying pan, heat the oil, garlic and thyme. Add the potato slices, flat-side down and cook for 2 minutes. Add the butter to the pan and allow to melt, but do not shake the pan. Transfer the pan to the oven and cook for 30-40 minutes, or until you can easily put a knife through the potatoes.

For the port butter: in a frying pan, gently fry the shallots in a knob of the butter. Add a generous amount of port - the more you add the sweeter your butter will be. Simmer the port until it has reduced to about 1 teaspoon. Add the butter a little at a time, along with salt and pepper, to taste. Pour the butter into a suitable container and leave to cool slightly. Cover the butter and place in the fridge to set slightly more. Once the butter has become less liquid, spread it onto a sheet of cling film and wrap it tightly into a sausage shape with more cling film. Chill the butter in the fridge until you are ready to serve.
For the onglet steaks: bash the steaks to make them even thinner (using the back of a knife or a meat mallet, if you have one). Heat the olive oil in a pan until very hot and fry the steak for one minute on each side. Remove the steak from the pan and leave to rest, covered in aluminium foil, in a warm place.
To serve, use a warm knife to cut slices of the port butter. Serve the steak with the potatoes and a couple of slices of the port butter - the remaining port butter can be left in the fridge for up to 3 days and can be used for other dishes.