Steak with horseradish butter and rosemary chips

Ingredients

1 kg	Floury potatoes, peeled and sliced
¼ cup	Olive oil, plus extra for brushing
1 to taste	Salt & freshly ground pepper
4 sprigs	Fresh rosemary, leaves picked
4	Rib eye steaks, about 300g each (Main)

Horseradish butter

50 g	Butter, softened
1 clove	Garlic
2 tsp	Horseradish, grated

Directions

1. To make the horseradish butter, place the butter, garlic, horseradish, salt and pepper in a bowl and mix to combine. Place on a sheet of non-stick baking paper and roll into a log. Refrigerate.
2. Preheat oven to 220 degC. Place the potato, oil and salt on a tray and toss to coat. Roast for 30 minutes. Add the rosemary and roast for a further 5 minutes or until potato is golden.
3. Brush steaks with oil and sprinkle with salt and pepper. Heat a chargrill pan or barbecue over high heat and chargrill or barbecue the steaks for 3 minutes each side for medium or until cooked to your liking.
4. Top steaks with horseradish butter and serve with rosemary chips.