Filet of Beef with Potato Puree and Parmesan Chips

Peel potatoes, dice and boil in salted water for about 20 minutes or until knife-tender.

Preheat oven to 100°C (approximately 200°F).

Rinse steaks and pat dry. Season with salt and pepper. Sear in 1 tablespoon of hot oil on both sides to brown. Place directly on oven rack over a dripping pan and cook for about 15 more minutes depending on thickness and desired final temperature. Steaks should be at least 55°C (approximately 130°F).

Drain potatoes and let excess moisture evaporate. Drain olives and finely chop. Add to potatoes along with milk and remaining olive oil and mash until a thick puree forms.

Place 4 piles of Parmesan in a hot frying pan and let them melt slowly until golden brown. Immediately remove and cool on a plate.

Remove steaks from oven, rest briefly and then cut in half. Place on plates with potato puree and Parmesan chips.