21-Day Aged Sirloin, Béarnaise Sauce And Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your steak out of the fridge, open the packet and let it adjust to room temperature

Cut your potatoes (skins on) into chips

Chop your tomato[es] in half

Peel and slice your red onion[s] into rounds

Add the chips to one side of a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of pepper

Sprinkle your beef stock mix over the chips and give everything a good mix up

Add the halved tomato and onion slices to the other side of the baking tray[s] with a drizzle of olive oil and a pinch of salt and pepper

Put the tray[s] in the oven for 20-25 min or until the vegetables are tender and the chips are golden and crisp

Meanwhile, add a generous knob of butter to a heatproof bowl and put in the microwave for 20 secs or until melted

Once melted, add your mayo with your parsley & tarragon pesto and half your white wine vinegar (you'll use the rest later!)

Season with a pinch of salt and pepper and stir it all together until you have a thick sauce – this is your béarnaise sauce

Heat a large, wide-based pan (preferably non-stick) over a high heat

Pat your sirloin steak[s] dry with kitchen paper, then drizzle with vegetable oil and season with a pinch of salt and pepper on both sides

Once very hot, add the seasoned steak[s] to the pan

For rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side

Once the steaks are cooked, transfer to a plate to rest

Wash your salad then pat dry with kitchen paper

Add the salad to a bowl with the remaining white wine vinegar and a drizzle of olive oil and toss – this is your dressed salad