Ingredients

  • 2 x 150g rib eye steaks
  • 50ml olive oil
  • 50g butter
  • Salt and pepper
For the sauce:
  • 1 shallot, peeled and sliced finely
  • 50ml white wine vinegar
  • 1 small bunch tarragon
  • 200g butter, clarified
  • 3 egg yolks
  • 1 lemon, juice only
  • 1 stock cube
To serve:
  • Chips
  • Watercress

Method

Heat a non-stick frying pan over a medium–high heat until it is very hot. Add the olive oil to the pan and season the steaks. When the oil is hot add the steaks, cook for 2 minutes, then flip over and cook for 2 minutes more.

Add the butter and when melted remove from the heat. Crumble the stock cube and crumble over the steaks then spoon the melted butter over the steaks several times to coat them thoroughly. Remove the steaks from the pan and allow to rest.

In a second pan add the shallot, half the tarragon and the vinegar and bring to the boil over a high heat. Turn off the heat then drain, reserving the liquid.

In a bowl over a pan of simmering water whisk the egg yolks with the vinegar liquid and slowly add the butter whisking continuously.

Place the steaks on serving plates with watercress on the side, spoon over sauce and add serve with chips.

Ingredients

  • 2 x 150g rib eye steaks
  • 50ml olive oil
  • 50g butter
  • Salt and pepper
For the sauce:
  • 1 shallot, peeled and sliced finely
  • 50ml white wine vinegar
  • 1 small bunch tarragon
  • 200g butter, clarified
  • 3 egg yolks
  • 1 lemon, juice only
  • 1 stock cube
To serve:
  • Chips
  • Watercress

Method

Heat a non-stick frying pan over a medium–high heat until it is very hot. Add the olive oil to the pan and season the steaks. When the oil is hot add the steaks, cook for 2 minutes, then flip over and cook for 2 minutes more.

Add the butter and when melted remove from the heat. Crumble the stock cube and crumble over the steaks then spoon the melted butter over the steaks several times to coat them thoroughly. Remove the steaks from the pan and allow to rest.

In a second pan add the shallot, half the tarragon and the vinegar and bring to the boil over a high heat. Turn off the heat then drain, reserving the liquid.

In a bowl over a pan of simmering water whisk the egg yolks with the vinegar liquid and slowly add the butter whisking continuously.

Place the steaks on serving plates with watercress on the side, spoon over sauce and add serve with chips.