Bitoque steak with egg and sauteed potato

Bitoque steak with egg and sauteed potato. Photo / Supplied

Serves 2

4 tbsp butter, diced
2 potatoes, peeled & thinly sliced
Sea salt flakes
1 tbsp olive oil
2x180g rump steak, fat removed
3 tbsp butter, diced
3 cloves garlic, peeled & smashed
2 eggs
2 tsp paprika
90ml white wine

Heat a non-stick saute pan with the first amount of butter, place down the slices of potato and fry until golden on both sides, drain on kitchen towel and season.

Heat a non-stick pan with the olive oil.

Season the steak with sea salt, fry the steak evenly on both sides to your liking, then rest on a wire rack.

In the same pan - but not too hot - melt the second amount of butter and garlic, place an egg poaching ring into the pan and pop in the egg to fry, basting the butter over the egg.

When almost cooked, add the paprika and wine, swirl around baste over the egg, remove from the heat.

Place the steak on a heated plate, spoon over the garlic butter, top with the egg and serve the sauteed potatoes alongside.