method

1. Heat the olive oil in cast iron griddle pan and fry the steak for four minutes on each side for medium rare, or until cooked to your liking
2. Leave the steak aside to rest for five minutes before serving

for the béarnaise sauce

This is a quick cheats version – just as delicious as the traditional method:

1. Put the egg yolks, vinegar and mustard in a jug and blend together using a stick blender
2. Warm the butter in a separate jug until hot and melted
3. Slowly add the butter to the egg mix bit by bit as you keep blending – do this SLOWLY or the sauce will split – it is easier if you have someone to help you add the butter while you hold the jug and blend !!
4. The sauce will thicken to a custard like consistency more or less – now add half of the rehydrated tarragon – first squeeze any excess water out – and blend again.
5. Finally add the last of the tarragon and mix through with a spoon so you have some blended in and some whole bits of leaves – adjust seasoning with salt and pepper.
6. Serve with the deep fried chips, rocket and Maldon sea salt – looks lovely served on a woden board !!