Ingredients

• 6 plum tomatoes
• halved lengthways
• 2 sprigs thyme
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 3 tbsp tarragon vinegar
• 1 large banana shallot
• finely diced
• 3 free-range egg yolks
• 225g/8oz butter
• melted
• salt and freshly ground black pepper
• 2 tbsp tarragon leaves
• finely chopped
• 4 x 250g/9oz rib eye steaks
• salt and freshly ground black pepper
• 50g/2oz butter
• 2 tbsp olive oil
• vegetable oil
• for deep-frying
• 3 large King Edward potatoes
• peeled
• salt
• to taste

Directions

• For the slow-roasted tomatoes
• preheat the oven to 150C/300F/Gas 1.
• Place the tomatoes
• cut-side up
• onto a roasting tray.
• Sprinkle with the thyme
• salt and freshly ground black pepper
• to taste
• and olive oil.
• Place in the oven and cook for 1-2 hours until the moisture has mainly evaporated and the tomatoes have dried out.
• Remove the tomatoes from the oven and cool.
• For the béarnaise sauce
• place the tarragon vinegar and diced shallot into a small saucepan and bring to the boil. Turn down the heat and simmer until the liquid has reduced by half.
• Strain the liquid into a heatproof bowl and add the egg yolks.
• Place the bowl over a pan of simmering water and whisk together until thickened and light in colour.
• Gradually add the melted butter
• whisking constantly. Season with salt and black pepper and add the chopped tarragon leaves.
• Turn off the heat and leave the bowl over the warm pan until ready to serve.
• For the rib-eye steak
• season the steaks with salt and freshly ground black pepper.
• Heat a frying pan until very hot and add the butter and olive oil.
• When the butter is foaming
• add the steaks and fry on each side for 2-3 minutes
• depending how you like your steak cooked.
• Remove from the pan and rest in a warm place for 2-3 minutes before serving.
• For the fat chips
• heat a deep-fat fryer to 140C/285F.
• Slice the potatoes into 1.5cm/½in thick long chips.
• Place in the fat fryer and cook for 5-6 minutes until just tender
• but without colour.
• Using a slotted spoon
• remove the chips from the fryer and turn up the heat to 190C/375F.
• Lower the chips back into the fat and cook for 3-4 minutes until golden-brown and cooked all the way through. Remove the chips again using a slotted spoon and drain on kitchen paper. Season with salt to taste.
• To serve
• pile the chips on one side of each plate. Place the steak next to the chips along with a spoonful of béarnaise sauce. Place three tomato halves on each plate and serve at once.