STEAK WITH BÉARNAISE SAUCE

Clarify the butter by melting slowly in a pan over a low heat. The milk solids will rise to the surface as foam; skim this off and continue to cook until there’s no more foam. Strain through a sieve lined with kitchen paper and leave to cool.
In a small pan, heat the vinegar with the shallot, peppercorns, 2 tarragon sprigs and 1 tablespoon of water. Simmer gently till the liquid has almost evaporated.
Whisk in the egg yolks and keep whisking over a very low heat until the yolks emulsify and thicken, about 3–5 minutes.
Remove the pan from the heat and add the clarified butter in a thin stream, whisking continuously till you have a thick sauce.
Pass through a fine sieve and discard the solids. Add a squeeze of lemon and season to taste.
Finely chop remaining tarragon and add to the sauce with the chervil (if using). Set aside.
Fire up the griddle and cook your steak the way you like it (see Gordon Ramsay’s video link above for a helpful demonstration). Fry it on high heat for 3-6 minutes each side, depending on how well done you like it, then take it off the heat and let it rest for 3-5 minutes (which makes it juicy and tender). Slather over the sauce and enjoy with salad and chips!