Or, as we call it here, steak and chips with butter. This meal is based on a recipe from Guillaume Brahimi of the Guillaume At Bennelong restaurant at the Opera House courtesy of Food Safari on SBS. The steak was a Rangers Valley rib eye fillet from Terry Wright Finest Premium Meat in Randwick.
We didn't totally gorge ourselves on meat and spuds. The recipe calls for a side salad too which was delicious.
Speaking of steak and chips the next time we go to Paris we are going to Le Relais de l’Entrecote.