Steak, Egg & Chips!

10:00 pm on 3 November 2003

(Serves 6)


  • 6 x 180 gm fillet steaks
  • 6 poached/fried eggs
  • 100 gms grated parmesan
  • 50 gms polenta
  • 75 gms flour
  • 1 egg - beaten
  • grape seed oil for deep-frying the eggs
  • freshly milled pepper
  • sea salt
  • 2 lge Agria potatoes, peeled
  • 12 fresh globe artichokes (if not available use preserved)
  • 75 mls extra virgin olive oil
  • 1 sml bunch rocket
  • 2 sprigs rosemary
  • 300 mls mushroom catsup (see recipe attached)


Mix together the parmesan, polenta and seasoning.

Gently crumb the egg by dusting with the flour, passing through the beaten egg and then the polenta and parmesan mix.

When crumbed place on a tray in the fridge to allow the egg to firm.

Prepare the catsup as per the recipe.

Cut the potatoes into neat 2 cm dice.

Cut artichokes into six pieces.

Season and seal the fillets in a hot pan, place the pan in the oven and cook to the required degree.

Heat the olive oil in a large heavy frypan. Add the potatoes and artichokes, sauté till golden and cooked.

Pick the rosemary into individual leaves, scatter over the artichokes and potatoes and gently mix through.

To serve

Deep fry the eggs till golden, or poach.

Spoon a little of the catsup in the middle of each plate.

Place the fillet in the middle, top with four to five leaves of rocket and place the egg on top.

Scatter around the artichoke and potato chips.

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