Ingredients

• 2 tbsp French dressing
• 2 tbsp honey
• 2 tbsp white balsamic vinegar
• 500ml/18fl oz vegetable oil
• 5g finely chopped shallot
• ½ garlic clove
• sliced
• 1 tsp chopped fresh basil
• 1 tsp chopped fresh thyme leaves
• 1 tsp chopped chives
• 1 tsp chopped fresh parsley leaves
• 1 tsp fresh yeast
• 400ml/14fl oz beer
• 200g/7oz plain flour
• vegetable oil
• for deep-frying
• 2 small onions
• finely sliced into rings
• 2 x T-bone steaks
• 4 tbsp rapeseed oil
• 3 tbsp tarragon vinegar
• 3 tbsp white wine
• ¼ tsp white peppercorns
• ½ small banana shallot
• finely chopped
• 125g/4½oz butter
• 2 free-range egg yolks
• ½ lemon
• juice only
• 1 tbsp chopped tarragon leaves
• sea salt and freshly ground black pepper
• 25g/1oz baby spinach leaves
• 1 Little Gem lettuce
• ½ head broccoli
• florets finely sliced
• 100g/3½oz French green beans
• cooked

Directions

• For the dressing
• place all the dressing ingredients in a food processor and blend until smooth. Set aside.
• For the deep-fried onion rings
• whisk the yeast and beer together in a large bowl. Add the flour and whisk to a smooth batter. Set aside for 5 minutes.
• Fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C
• or until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
• Dip the onion rings in the batter then lower them carefully into the hot oil (you may need to do this in batches). When the onion rings are golden-brown
• remove them from the oil using a slotted spoon and season with salt and pepper. Drain on kitchen roll and keep warm in a low oven until ready to serve.
• For the T-bone steak
• heat a large frying pan and add the oil. Once hot
• add the steak. Cook on each side for 2-3 minutes
• depending on how you like your steak cooked. Set aside to rest in a warm place.
• For the béarnaise sauce
• put the vinegar
• white wine
• peppercorns and shallot into a small saucepan and bring to the boil. Simmer until the volume of liquid has reduced to about one tablespoon. Strain the liquid into a bowl and then set aside to cool.
• Meanwhile
• melt 100g/3½oz of the butter in a small saucepan set over a medium heat.
• Put the egg yolks in a bowl set over a pan of simmering water and whisk until thickened and light in colour. Gradually add the melted butter
• whisking constantly. Season with salt and black pepper. Add the cooled shallot reduction
• lemon juice and the chopped tarragon leaves and mix well. Turn off the heat and leave the bowl over the pan until ready to use.
• To serve
• place the green salad ingredients in a bowl. Add the dressing and toss to coat.
• Season the steak with salt and pepper. Cut the steak into slices and place on serving plates alongside the salad and a pile of onion rings. Put the sauce into a jug ready to serve at the table.