Lather this rich hollandaise sauce over juicy steaks and serve with chunky chips for a mouth-watering meal.
In a medium pan, combine the vinegar, peppercorns and 1/2 the tarragon and bring to the boil. Cook for 5 minutes until the mixture reduces to about 2tbsp. Strain through a sieve and leave to cool.
Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Blanch the potatoes in a pot of boiling water for 3 minutes. Drain and arrange on a large roasting tray with nonstick baking paper. Toss with the oil until evenly coated, then season to taste. Bake for 25 minutes, tuning once halfway through cooking, until golden and crispy.
Put the egg yolks in a heatproof bowl and set over a pan of simmering water. Add 1 1/2tbsp of the vinegar reduction and whisk until the sauce turns pale in colour. Remove from the heat and set aside. Discard the remaining 1/2tbsp.
Set a griddle pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes while you finish the sauce.
Combine the melted butter, a little at a time, with the egg yolk mixture. Add a little water if you think the eggs might be about to scramble. Add salt and lemon and whisk to combine.
Blanch the asparagus in boiling water for 2-3 minutes and serve with the steak and chips. Add a dollop of hollandaise sauce on top of the steak and scatter with the remaining tarragon.
Tip: For a perfectly grilled steak, let the meat sit at room temperature for 20-30 minutes.
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
See more Steak recipes