Step 1

Heat the olive oil in a non-stick frypan over high heat. When the pan is hot, add the steaks and cook for 2 minutes on each side, cooking in batches if necessary. (To ensure the steaks form a good seal on each side, don't move them around while cooking.)

Step 2

Remove the steaks from the pan, place on a plate and cover loosely with foil.

Step 3

Turn the heat to medium, add the eschalots to the pan and cook, stirring, for 1 minute.

Step 4

Add the crushed garlic and red wine, scraping to dislodge any crunchy bits on the base of the pan. Allow the wine to bubble away for a few minutes, then add the beef stock and cook until the liquid is reduced by half and is quite glossy.

Step 5

Stir in the basil and half the parsley, and pour in any meat juices from the plate. Taste the sauce and adjust seasoning. Remove from the heat and add the butter, whisking in until the sauce thickens.

Step 6

To serve, place a steak on each plate, pour over the sauce and garnish with remaining parsley. Serve with thin, oven-baked chips.