Cheese, steak and Stella Artois - the perfect excuse for staying in this Friday night. Made with nutty Swiss raclette, plus crispy duck fat and rosemary roasted potatoes, this dish is perfectly paired with a chalice of Stella Artois.
Preheat the oven to 200°C/400°F.
Peel the potatoes then cut them into 2 cm cubes. Place them in a large pan of water and bring to the boil, checking every few minutes until the cubes are par boiled.
Spoon the duck fat into a large, heavy based roasting tray and place it in the oven. Allow the fat to heat up until a cube of potato dropped in it sizzles gently, then carefully add the rest of the potatoes, moving them around to coat with fat. Place the tray in the oven for half an hour, then turn them over and add the garlic (reserve a few cloves) and half the rosemary, season liberally and pop back in the oven.
Heat another oven to 100°C.
Allow the steak to come to room temperature for at least an hour before cooking, then season with the salt and pepper. Place on a grill over a baking tray and place in the oven for 20 minutes - this helps the steak cook evenly through.
Take a cast iron skillet and heat it over a medium high flame for a few minutes. Add the oil and make sure it coats the pan before place the steak in the middle. After around 30 seconds add the butter and left over garlic and rosemary, then turn the steak over and cook the other side for the same amount of time - a meat thermometer to check for doneness helps at this stage!
Remove the steak and leave it to rest on a board. While it’s resting, set the oven to grill and grill the cheese until molten and bubbling.
Slice the steak and place on individual plates with the potatoes. Use a knife to scrape the molten cheese over the steak.