Ingredients

• 2 tbsp olive oil
• 2 rib-eye steaks
• salt and freshly ground black pepper
• 250g/9oz butter
• 3 tbsp white wine vinegar
• 2 shallots
• sliced
• 1 large bunch tarragon
• stalks and leaves separated and chopped
• few peppercorns
• 2 free-range egg yolks
• 1 lemon
• juice only
• 500g/1lb 2oz potatoes
• peeled and cut into 2cm/1in cubes
• 6 tbsp olive oil
• 3 heads garlic
• cloves separated
• unpeeled
• 4 sprigs fresh rosemary
• leaves separated
• 1 bunch watercress
• 1 banana shallot
• sliced
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 4 tbsp olive oil

Directions

• To make the potatoes
• bring a large pan of salted water to the boil and parboil the potatoes for 5 minutes. Drain and set aside.
• Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary
• then add the parboiled potatoes and fry for 6–8 minutes or until golden-brown. Keep warm.
• To make the béarnaise sauce
• melt the butter in a small saucepan over a low heat.
• Heat the vinegar
• shallots
• tarragon stalks and peppercorns in a separate saucepan and cook until you have 1 tablespoon of liquid left. Strain through a sieve.
• Blend the egg yolks in a food processor with the vinegar reduction and gradually add the melted butter while it is running. Stir in the lemon juice and chopped tarragon leaves and set aside.
• To make the rib-eye steak
• season the steaks with salt and pepper and rub with the olive oil. Heat a large frying pan until hot and cook the steaks for 4 minutes on each side for medium (2 minutes each side for rare
• 3 minutes for medium-rare
• 5 minutes for well done
• depending on how thick your steaks are). Allow to rest while you make the salad.
• To make the salad
• place the watercress and shallots in a large bowl.
• Mix the vinegar
• mustard and oil together and dress the salad just before serving.
• To serve
• slice the steaks and place on a serving board. Serve with the potatoes
• béarnaise and salad on the side.