In a cast iron pan set to medium-high heat, add 1/4 cup of oil. Fry the fingerling potatoes until golden brown. Set the potatoes aside.
In the same pan, add the onions and cook for 10 minutes, or until caramelized. Add the red wine and scrape the bottom of the pan to remove any stuck bits. Add the potatoes back to the pan and toss in the butter. Mix in the rosemary and dill. Season to taste with salt and pepper.
Take your cast iron pan and add 1/2 cup of oil to medium-high heat. Sprinkle the steaks liberally with salt and pepper. Coat the steaks with flour. Dip each steak into the egg and then coat thoroughly with bread crumbs. Carefully lay the steaks into the pan and cook until golden brown. About 4-5 minutes on each side.