Serves: 1 serving
1) Pour the goose fat into a frying pan, as it starts to simmer, add the potato cubes one at a time. When they start to brown take them off the heat.
2) In a non-reactive dish, place the butter, horseradish, grated lemon rind and cayenne pepper and mix together with a spoon.
3) Once mixed, place on greaseproof paper and roll it into a cylinder shape and wrap the greaseproof paper around it. Place in the fridge for around 20 minutes.
4) Place the beef dripping onto a medium heated pan and place the steak on top, shaking it gently on the pan. Keep turning it over when it starts to brown. Move the pan off the ring so the steak will cook on the hot pan without being on the flame. While the steak is resting on the pan, place the potatoes back on the heat to finish them off. When they turn a nice crispy golden brown colour, strain off the goose fat. Place the potatoes back on the pan and add the ground stale bread.
5) When the steak is done to your liking, place on some tin foil and cover.
6) When the breadcrumbs start to brown, add the parsley and a little more lemon rind and leave on the pan for one minute.
7) Serve the steak, potatoes and salad leaves, placing a knob of butter on top of the steak.