Sirloin Steak & Bearnaise Sauce

Chop the potatoes lengthways into 1-2cm slices, then chop into 1-2cm wide chips. pop them on a baking tray and drizzle with oil. Sprinkle over the rosemary and season with salt and pepper. Toss to coat and spread out in a single layer and bake on the top shelf of your oven until golden turning halfway through, 20-30 mins. Tip: Use two baking trays if necessary, you want the chips nicely spread out.

Meanwhile, pick the tarragon leaves from their stalks and roughly chop (discard the stalks). In a medium bowl, combine the Dijon mustard (see ingredients for amount), red wine vinegar and olive oil (see ingredients for amount). Add a pinch of sugar, mix well until combined, season to taste with salt and pepper and set aside - we'll dress the salad just before serving.

10 mins before the chips are ready, heat a drizzle of oil in a large frying pan on high heat. Season with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for one minute on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned. Once cooked, remove to a board, cover with foil and allow to rest for a couple of mins.

Whilst the steak rests, 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 bearnaise! Add a splash of water if it has thickened too much. Add the pea shoots to the bowl with the dijon dressing and toss to dress the salad.