Steak and Frites with Béarnaise Sauce and Rocket Salad

Preheat oven to 200°C. Cut potatoes into thin chips. Cut cherry tomatoes in half. Peel and thinly slice shallot. Pick and chop parsley leaves, discarding stems. Crack and separate the egg from the white, discard the whites (or refrigerate and use as you like).

Place the thinly sliced potatoes, or frites, on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 20-25 minutes until golden brown. Turn the frites after 12 minutes to ensure the frites cook evenly on both sides.

Heat a frying pan or BBQ to a high heat. Pat the steak dry and coat in oil. Place the steak on the hot pan and cook for 3-5 minutes each side depending on your required doneness of the steak. Remove steak from the heat and rest. Slice before serving.

Place shallots, dried tarragon, vinegar and white wine in a small saucepan over medium low heat. Simmer for 1 minute, then remove from stove and let it stand for 5 minutes to infuse. Strain, pressing to extract as much liquid as possible. Cool the liquid for 5 minutes before use.

Melt butter in the microwave. Place yolks, infused vinegar, 1 tsp salt in a narrow container that a blender stick fits in. Blitz to mix. With the stick blender on high, slowly drizzle butter in for about a minute. Add 1 tbsp water at a time, then blitz to mix until sauce is thick but loose enough to ooze across a steak. Add half the parsley to sauce.

Divide the steak, frites, rocket and cherry tomatoes between serving plates. Dress the tomato and rocket with olive oil, salt and pepper to taste. Drizzle the béarnaise sauce over the steak and use the remainder as a dipping sauce for the frites. Garnish with the remaining parsley and the infused pickled shallots if desired.

Preheat oven to 200°C. Cut potatoes into thin chips. Cut cherry tomatoes in half. Peel and thinly slice shallot. Pick and chop parsley leaves, discarding stems. Crack and separate the egg from the white, discard the whites (or refrigerate and use as you like).

Place the thinly sliced potatoes, or frites, on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 20-25 minutes until golden brown. Turn the frites after 12 minutes to ensure the frites cook evenly on both sides.

Heat a frying pan or BBQ to a high heat. Pat the steak dry and coat in oil. Place the steak on the hot pan and cook for 3-5 minutes each side depending on your required doneness of the steak. Remove steak from the heat and rest. Slice before serving.

Place shallots, dried tarragon, vinegar and white wine in a small saucepan over medium low heat. Simmer for 1 minute, then remove from stove and let it stand for 5 minutes to infuse. Strain, pressing to extract as much liquid as possible. Cool the liquid for 5 minutes before use.

Melt butter in the microwave. Place yolks, infused vinegar, 1 tsp salt in a narrow container that a blender stick fits in. Blitz to mix. With the stick blender on high, slowly drizzle butter in for about a minute. Add 1 tbsp water at a time, then blitz to mix until sauce is thick but loose enough to ooze across a steak. Add half the parsley to sauce.

Divide the steak, frites, rocket and cherry tomatoes between serving plates. Dress the tomato and rocket with olive oil, salt and pepper to taste. Drizzle the béarnaise sauce over the steak and use the remainder as a dipping sauce for the frites. Garnish with the remaining parsley and the infused pickled shallots if desired.

Preheat oven to 200°C. Cut potatoes into thin chips. Cut cherry tomatoes in half. Peel and thinly slice shallot. Pick and chop parsley leaves, discarding stems. Crack and separate the egg from the white, discard the whites (or refrigerate and use as you like).

Place the thinly sliced potatoes, or frites, on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 20-25 minutes until golden brown. Turn the frites after 12 minutes to ensure the frites cook evenly on both sides.

Heat a frying pan or BBQ to a high heat. Pat the steak dry and coat in oil. Place the steak on the hot pan and cook for 3-5 minutes each side depending on your required doneness of the steak. Remove steak from the heat and rest. Slice before serving.

Place shallots, dried tarragon, vinegar and white wine in a small saucepan over medium low heat. Simmer for 1 minute, then remove from stove and let it stand for 5 minutes to infuse. Strain, pressing to extract as much liquid as possible. Cool the liquid for 5 minutes before use.

Melt butter in the microwave. Place yolks, infused vinegar, 1 tsp salt in a narrow container that a blender stick fits in. Blitz to mix. With the stick blender on high, slowly drizzle butter in for about a minute. Add 1 tbsp water at a time, then blitz to mix until sauce is thick but loose enough to ooze across a steak. Add half the parsley to sauce.

Divide the steak, frites, rocket and cherry tomatoes between serving plates. Dress the tomato and rocket with olive oil, salt and pepper to taste. Drizzle the béarnaise sauce over the steak and use the remainder as a dipping sauce for the frites. Garnish with the remaining parsley and the infused pickled shallots if desired.

Preheat oven to 200°C. Cut potatoes into thin chips. Cut cherry tomatoes in half. Peel and thinly slice shallot. Pick and chop parsley leaves, discarding stems. Crack and separate the egg from the white, discard the whites (or refrigerate and use as you like).

Place the thinly sliced potatoes, or frites, on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 20-25 minutes until golden brown. Turn the frites after 12 minutes to ensure the frites cook evenly on both sides.

Heat a frying pan or BBQ to a high heat. Pat the steak dry and coat in oil. Place the steak on the hot pan and cook for 3-5 minutes each side depending on your required doneness of the steak. Remove steak from the heat and rest. Slice before serving.

Place shallots, dried tarragon, vinegar and white wine in a small saucepan over medium low heat. Simmer for 1 minute, then remove from stove and let it stand for 5 minutes to infuse. Strain, pressing to extract as much liquid as possible. Cool the liquid for 5 minutes before use.

Melt butter in the microwave. Place yolks, infused vinegar, 1 tsp salt in a narrow container that a blender stick fits in. Blitz to mix. With the stick blender on high, slowly drizzle butter in for about a minute. Add 1 tbsp water at a time, then blitz to mix until sauce is thick but loose enough to ooze across a steak. Add half the parsley to sauce.

Divide the steak, frites, rocket and cherry tomatoes between serving plates. Dress the tomato and rocket with olive oil, salt and pepper to taste. Drizzle the béarnaise sauce over the steak and use the remainder as a dipping sauce for the frites. Garnish with the remaining parsley and the infused pickled shallots if desired.

Preheat oven to 200°C. Cut potatoes into thin chips. Cut cherry tomatoes in half. Peel and thinly slice shallot. Pick and chop parsley leaves, discarding stems. Crack and separate the egg from the white, discard the whites (or refrigerate and use as you like).

Place the thinly sliced potatoes, or frites, on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 20-25 minutes until golden brown. Turn the frites after 12 minutes to ensure the frites cook evenly on both sides.

Heat a frying pan or BBQ to a high heat. Pat the steak dry and coat in oil. Place the steak on the hot pan and cook for 3-5 minutes each side depending on your required doneness of the steak. Remove steak from the heat and rest. Slice before serving.

Place shallots, dried tarragon, vinegar and white wine in a small saucepan over medium low heat. Simmer for 1 minute, then remove from stove and let it stand for 5 minutes to infuse. Strain, pressing to extract as much liquid as possible. Cool the liquid for 5 minutes before use.

Melt butter in the microwave. Place yolks, infused vinegar, 1 tsp salt in a narrow container that a blender stick fits in. Blitz to mix. With the stick blender on high, slowly drizzle butter in for about a minute. Add 1 tbsp water at a time, then blitz to mix until sauce is thick but loose enough to ooze across a steak. Add half the parsley to sauce.

Divide the steak, frites, rocket and cherry tomatoes between serving plates. Dress the tomato and rocket with olive oil, salt and pepper to taste. Drizzle the béarnaise sauce over the steak and use the remainder as a dipping sauce for the frites. Garnish with the remaining parsley and the infused pickled shallots if desired.

Preheat oven to 200°C. Cut potatoes into thin chips. Cut cherry tomatoes in half. Peel and thinly slice shallot. Pick and chop parsley leaves, discarding stems. Crack and separate the egg from the white, discard the whites (or refrigerate and use as you like).

Place the thinly sliced potatoes, or frites, on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 20-25 minutes until golden brown. Turn the frites after 12 minutes to ensure the frites cook evenly on both sides.

Heat a frying pan or BBQ to a high heat. Pat the steak dry and coat in oil. Place the steak on the hot pan and cook for 3-5 minutes each side depending on your required doneness of the steak. Remove steak from the heat and rest. Slice before serving.

Place shallots, dried tarragon, vinegar and white wine in a small saucepan over medium low heat. Simmer for 1 minute, then remove from stove and let it stand for 5 minutes to infuse. Strain, pressing to extract as much liquid as possible. Cool the liquid for 5 minutes before use.

Melt butter in the microwave. Place yolks, infused vinegar, 1 tsp salt in a narrow container that a blender stick fits in. Blitz to mix. With the stick blender on high, slowly drizzle butter in for about a minute. Add 1 tbsp water at a time, then blitz to mix until sauce is thick but loose enough to ooze across a steak. Add half the parsley to sauce.

Divide the steak, frites, rocket and cherry tomatoes between serving plates. Dress the tomato and rocket with olive oil, salt and pepper to taste. Drizzle the béarnaise sauce over the steak and use the remainder as a dipping sauce for the frites. Garnish with the remaining parsley and the infused pickled shallots if desired.