FOR POTATOES :

1. Cut par cooked potatoes into fours
2. In a pan, add the remainder of butter and one cup olive oil and wait for it to heat up
3. Once it has heated up, add in the springs of rosemary and fry until crispy and set crispy rosemary aside for later
4. Add this oil into a oven tray and place par cooked potatoes in there and bake for 20 minutes at 200c turning potatoes when brown
5. Once cooked remove potatoes and season the potatoes with seasalt and pepper and just slightly crush the fried rosemary herb in your hands and sprinkle over the potatoes

FOR ROAST BEEF :

1. To dry age your beef, pat dry with kitchen towel and place on a cooling rack on top of a tray and place meat in the fridge (not covered) for at least 24 hours to 36 hours. The air helps circulate the meat and air dries it for a fuller meaty taste
2. To roast, take meat out at least 30 minutes before rubbing a good amount of sea salt and pepper onto the whole surface of the beef and place in the oven for 45 mins at 160c
3. Bring meat out and let it rest
4. In a non stick pan, add in some vegetable oil and pan fry it for no less then 15 seconds on each side for 10 minutes, let it rest and then slice meat