1. Preheat oven to 200°C/fan180°C/gas 6
2. Prepare the Pommes Anna: gently warm the duck fat and garlic in a small pan allowing the flavours to infuse
3. Line a small baking dish or oven-proof frying pan with parchment so it comes up the sides
4. Layer the potatoes in an overlapping circular pattern, brushing with duck fat and sprinkle the layers with your chopped herbs and seasoning
5. Cover with parchment and into the oven for 45 minutes or until you can run a knife through the potatoes. Remove the parchment lid, turn up the oven to 200°C and brown the top. 
6. Prepare the steaks: Heat the griddle until it starts to smoke and season the steaks
7. Cook for 2 mins on each side depending on thickness for medium rare – rest at least 5 minutes
8. Finely slice birdseye chillies and add to bowl with the sesame oil and soy – leave to stand (this will last 3 days in the fridge and will get hotter the longer you leave it)
9. Smother the meat in the chilli oil, and serve with the Pommes Anna and a side of greens or salad.

Wash it all down with a glass of PepperBox Malbec and enjoy!