21 Day Aged Sirloin Steak and Béarnaise Butter

Meanwhile, halve, peel and chop the shallot into small pieces. Halve any thick broccoli stems lengthways.

Peel and grate the garlic (or use a garlic press).

Pick the tarragon leaves from their stalks and roughly chop (see ingredients for amount, discard the stalks).

Heat a drizzle of oil in a small saucepan on medium-high heat.

Once hot, add the shallot and cook, stirring, until softened, 3-4 mins.

Add the garlic, stir-fry for 1 min more, then transfer to a bowl and allow to cool.

Once cooled, add the butter to the shallots and mash with a fork to combine. Stir through the tarragon, then set your Béarnaise butter aside.

When the potatoes have 10 mins left, put a large saucepan of water with 1/4 tsp salt on to boil for the broccoli.

Heat a drizzle of oil a large frying pan on high heat. Season the steaks with salt and pepper.

Once hot, lay the steaks into the pan and fry until browned, 1 min on each side.

Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

Once cooked, transfer the steaks to a plate. Spread over the Béarnaise butter, cover loosely with foil and allow to rest for a couple of mins.

Meanwhile, add the broccoli to the pan of boiling water and cook until just tender, 3-5 mins.

Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.