Serves 4

• 4 rib-eye steaks
• olive oil for rubbing
• 3 tbsp cracked black peppercorns
• 3 tbsp butter
• 2 tbsp capers in brine
• zest and juice of 1 lemon
• 5g oreganum, chopped

For The Potato Salad

• 700g baby Mediterranean potatoes

For The Dressing

• ½ cup cream, gently whipped
• 2 tbsp creamed horseradish
• 1 tsp cider vinegar
• juice and grated zest of ½ a lemon
• ¼ cup mayonnaise
• sea salt and black pepper

1 Remove steaks from fridge and allow to come to room temperature, rub with olive oil and cover with cracked black peppercorns.
2 Heat a heavy-based frying pan, add butter and allow to melt. Add steaks and cook for 3–4 min on each side. Just before the end of cooking time, add capers, lemon zest and juice, and origanum. Season well.
3 Remove steaks from pan, then allow to stand covered with foil for 5 min before slicing. Reserve pan juices.
4 For The Potato Salad Boil the potatoes until tender, remove, drain and allow to cool to room temperature. Cut in quarters, toss with dressing.
5 Dressing Gently stir together all ingredients.
6 To Serve Serve steak sliced, with reserved pan juices and potato salad.

Text and image: Fairlady