Remember to take your meat out of the refrigerator 20 minutes before cooking to allow the meat fibers to relax. Allow the meat to stand for 5 minutes after cooking so it does not lose its juice when you slice it.
Wash the potatoes in running water by rubbing them against each other. Do not peel them.
Melt the butter and olive oil in the FONTIGNAC frying pan.
When the butter begins to sizzle, add the potatoes, unpeeled garlic and salt to the pan, stir well and sauté gently for 1 hour.
When they have finished cooking, add the chopped herbs. Remove and keep warm.
Add the beef steaks to the same frying pan and season them with coarse Guérande salt and freshly ground pepper.
Serve nice and hot