Ingredients     250g striploin steak     olive oil, for brushing     Dijon mustard, for brushing     For the herb crust     20g fresh parsley     5g fresh rosemary     5g fresh mint     5g fresh thyme     5g fresh tarragon     5 white bread slices, crusts removed     1/4 orange, zested     For potato scallops     200g potatoes, boiled until tender and cooled     60ml clarified butter     1tsp fresh parsley, chopped     1tsp fresh thyme, chopped     1tsp fresh rosemary, chopped Preparation 1. Preheat oven to 180°C. In a food-processor, whiz all the crust ingredients together. Season and set aside. 2. To prepare potato scallops, peel the potatoes and slice into 2cm thick medallions. Pan-fry in clarified butter until browned and season with all the herbs. 3. Season striploin steak with salt and pepper and brush with olive oil. Seal steak on a hot grill or frying pan on both sides. 4. Transfer steak to a flat oven tray and cook for six minutes. Remove from oven, brush with Dijon mustard, top with herb-crust mixture and press it down with pallet knife to stick it to the steak. Cook for two more minutes before taking it out of the oven to rest for five minutes. Slice steak and serve with potato scallops.