Prepare the chips:
Place the cut potatoes in a bowl of cold water for 15 minutes to remove excess starch. Drain and pat dry with paper towels.

Cook the chips:
Heat oil in a deep fryer or large pot to 180°C (350°F). Fry the chips in batches for 4–5 minutes until golden and crisp. Drain on paper towels and season with salt.
For oven-baked chips: Toss with oil and bake at 220°C (430°F) for 30–35 minutes, flipping halfway through.

Season the steaks:
Bring the fillet steaks to room temperature. Rub both sides with olive oil and season generously with salt and black pepper.

Sear the steaks:
Heat a heavy pan or skillet over high heat until very hot. Add the steaks and sear for 2–3 minutes per side for medium-rare (adjust time for desired doneness). During the last minute, add butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steaks for extra flavour.

Rest the steaks:
Remove from the pan and let rest for 5–7 minutes under foil to keep them juicy.

Plate and serve:
Serve the fillet steaks hot with the golden chips on the side. Add a dollop of garlic butter or a drizzle of sauce if desired.

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