Beefsteak with spicy butter and wedges

I have two major satisfactions regarding this dish. First, and you may laugh, the fact that I managed to make the potato wedges as good or even the better than the ones at McDonald's :D, of which I must admit I was a great fan, at the same time making them incomparably lighter. I'm really patting myself on the back for this.
Next, it's the fact that we managed to have our first "beef" entry on the blog - it's not a type of meat we avoid but somehow never managed to prepare at home so far since starting this virtual adventure. 
Overall this was a very satisfying meal and quite fast to prepare.
We recommend serving it next to a little something tangy - we used our great pickled red onion, but some salad leaves sprinkled with lemon juice would work as well.
This recipe was inspired by a similar steak in the Good Food magazine, Romanian February 2011 issue.



Ingredients (serves 2):

• 700-800 g potatoes
• 2 tablespoons mustard, 2 tablespoons olive oil, salt, pepper, paprika dust, garlic powder and dried herbs to taste
• 50 g butter, 1 red chili, 1 teaspoon garlic powder, 3-4 teaspoons dried mixed herbs, juice from half a lemon
• 2 extra tablespoons butter
• 350-400 g beef (or veal fillet)
• the pickled onion or a handful of the salad of your choice

Peel the potatoes (or you could just clean them really well and skip the peeling):

Cut them into wedges (first in half, then in 3-4 strips out of each half). Place them in a large bowl and put on top of them the oil, mustard, salt and pepper, garlic and paprika powder and dried herbs to taste:

Rub them with the paste formed using your hands. Mix well for 1 minute until every wedge is coated well. Line a baking tray with baking paper and place the potato pieces on it, making sure they don't touch each other:

Put in the oven and bake for 30-40 min at 200 C.
Meanwhile, make the spicy butter.

Cut the chili into little pieces (de-seeded). Place the 50 g butter, dried herbs, salt and pepper and garlic powder and the chili and the lemon juice into a little bowl:

Mash it together with a fork until even. Place in the fridge until serving the steaks. To make the steaks, heat the other 2 tablespoons of butter in a small frying pan and place the beef fillets in it:

Season with salt and pepper and don't forget to turn them on the other side after 6-7 minutes. Repeat if you want the steak more browned until it reaches your desired color. Place the steaks on serving plates together with the pickled onion:

When the wedges are ready, arrange them too on the serving plates. Top the steaks with 1 tablespoon of the spicy butter right before serving. If any spicy butter remains in the bowl, you could use it to dip the wedges in it - it's ideal :). Everything's ready, dig in! :)