Serves 4


4 x 200g barrel fillet of beef, aged 28 days

4 cloves garlic

4 sprigs thyme

For the butter

250g butter

juice and zest 1 lemon

6 salted anchovy fillets

For the spuds

800g peeled spuds, cut into 25mm cubes

250g grated Emmental cheese

100ml cream

50ml milk

150g brioche crumbs


For the spuds

1. Mix the cheese, milk, cream and spuds together, season well

2. Put in a baking dish, so they’re nice and deep

3. Bake at 200°c for 30-40 minutes until soft

4. Add crumbs and grill for 3 minutes

For the butter

5. Blend ingredients together until smooth. Roll into a sausage in parchment, chill

For the beef

6. Oil, season and cook for 3 minutes each side with the garlic and thyme

7. Finish with a good spoonful of butter to baste

8. Serve with spuds and a slice of extra butter on top

9. Nice with green veg too.

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