21 Day Aged Sirloin Steak and Béarnaise Sauce

Pop the chips on a large baking tray. Drizzle with oil, sprinkle over the dried rosemary and season with salt and pepper.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

Cut the tomato into 1cm pieces.

When the chips have about 10 mins left, heat a drizzle of oil in 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.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

While the steaks rest, pop the hollandaise in a small saucepan along with the tarragon.

Gently heat on medium heat, stirring occasionally, until piping hot, 1-2 mins - this is your Béarnaise sauce. Add a splash of water if it has thickened too much.

Just before you're ready to serve, add the pea shoots, tomatoes and French dressing to a medium bowl. Toss to dress the salad.