Fillet Steak with Bearnaise Butter and Roasties

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Finely chop the flat leaf parsley (stalks and all). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

Heat a splash of oil in a small saucepan over medium-high heat. Add the shallot and cook, stirring until softened, 3-4 mins. Add the garlic and cook for a minute more then transfer to a bowl. Allow to cool, then add the butter and use a spoon to mash the butter and shallots together. Next, mix in the parsley and tarragon. Bearnaise butter made! Put a saucepan of water onto boil. We will use it for the broccoli later.

When the potatoes have 10 mins left, Heat a drizzle of oil in a frying pan on medium high heat. . Season the steaks on both sides with salt and pepper. When hot, add the steaks to the pan. Fry until the browned, 1- 2 mins on each side. Lower the heat to medium and cook the steaks for another 2-3 mins on each side if you want them cooked to medium-rare. Add 1-2 mins extra on each side if you like your steak medium or well done. IMPORTANT: The steak is safe to eat when the outside is cooked.

When the steaks are cooked, pop them on to a plate. Spread the butter on top and cover loosely with foil, leave to rest for a couple of mins. When the water is boiling add the tenderstem broccoli along 0.25 tsp of salt and cook until tender, 2-3 mins. Drain in a colander and get ready to serve.