Fillet Steak with Shoestring Fries and Sauce Bearnaise

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into very thin fries. Add the fries to a large baking tray with a generous drizzle of vegetable oil and a generous pinch of salt. Toss the fries in the oil until fully coated. Bake for 30 min or until golden and crisp.

Meanwhile, finely chop the shallots. Pick the tarragon from the stalks (don't discard the stalks). Chop the tarragon leaves and set aside. Heat a saucepan over a medium-high heat with the vinegar, tarragon stalks, shallots, chicken stock and pepper. Simmer for 10 min or until the amount of liquid has halved. Strain it into a shallow bowl to cool and set aside. This is your reduction. Discard the tarragon stalks and shallots.

Pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Reserve the pan. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper.

Meanwhile, add the butter to a microwave proof jug. Microwave for 1 min or until melted. Set it aside. Separate the egg whites from the egg yolks. Discard the whites. Add the egg yolks to the shallow bowl with the reduction and place over a pot with boiling water. Whisk until foaming.

Gradually, add the melted butter a spoon at a time. Whisk constantly for 7-10 min or until thickened. Once thickened, stir in the tarragon and season with salt. This is your Bearnaise sauce.

Chop the cherry tomatoes in half. Combine the honey, Dijon, olive oil, black pepper and salt in a large salad bowl. Add the mixed salad and cherry tomatoes to the bowl and toss. Serve the steaks and shoestring fries with the sauce Bearnaise alongside.