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1
Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.
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2
Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk.
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3
Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it.
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4
Chop up the rosemary leaves and press onto the beef on both sides.
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5
Cover and allow to stand for 1/2 hour until room temperature.
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6
(Beef tastes better if cooked at room temperature.)
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7
Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it.
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8
Put into buttered paper, roll into a sausage shape, and chill.
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9
Cook the potatoes in boiling, salted water for about 10 to 15 minutes.
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10
Drain, then toss in the colander to chuff up.
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11
Drizzle some oil over the beef and pat onto both sides.
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12
Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side.
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13
Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan.
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14
Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
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15
To serve, slice the meat and place 2 slices of the butter on top.
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16
(Freeze the remaining butter.)
