Anthony Riley, a 30-year-old chef, from Anchor Road, Longton, is currently working as a chef in the Royal Logistic Corps.

When cooking for his friends and family, Anthony finds nothing as satisfying as his favourite dish, Chateaubriand served with fondant potatoes and a red wine jus.

He says: "This is a quality British dish using fine ingredients."

Ingredients (serves two)

1lb fillet steak

6 Potatoes

2 Field mushrooms

12 Tomatoes on the vine

Duck fat

3 tbs Butter

2 tbs Olive oil

Rosemary and thyme to season

50ml red wine

150ml chicken stock

50ml beef stock

Salt and pepper to season

Method (15 minutes to prepare) (1hr to cook)

1. Using the duck fat, seal off the steak and then put it in an oven at 140°c for 20 minutes. Remove from oven and let the beef rest for 10 minutes. This will result in the beef being cooked medium rare.

2. Peel and wash the potatoes. Put the potatoes onto a baking tray and pour in chicken stock, season and add the butter. Put the potatoes in the oven for 10 minutes. Remove potatoes from the oven and baste them in the stock and butter. Return to the oven for 45 minutes.

3. Place mushrooms on a baking tray and season with rosemary and thyme and a nob of butter on each one. Place tomatoes on a separate baking tray and moderately cover with olive oil and season with salt and pepper. Cook for 15 minutes.

4. To make the red wine jus, flambeau the red wine in a frying pan and add the beef stock

5. Assemble the dish by placing the beef, fondant potatoes, mushrooms and tomatoes on a plate and pour a little of the jus over the steak.