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Béarnaise Sauce Method

  1. Peel and finely dice the shallots
  2. Add a few peppercorns, the bay leaf, 3 or 4 tarragon stalks (save the leaves for later)
  3. Place in a saucepan, add the white wine vinegar and cook over a high until reduced to 3 tablespoons
  4. Next, take the unsalted butter and gently heat until foaming. Leave to stand for a few moments before passing through a fine sieve (keep warm).
  5. Separate the egg yolks into a deep heatproof bowl, which fits on top of a saucepan, add 2 tablespoons water and the reserved vinegar. Whisk to a rich, fluffy emulsion on top of a simmering saucepan of water - overcooking will scramble the egg so take care not to get direct heat.
  6. Remove from heat and slowly whisk in the warm butter drop by drop until rich and smooth, a similar consistency to mayonnaise
  7. Season with sea salt and the little lemon juice, then fold through the chopped tarragon leaves.
  8. Set aside to serve with the steak.

T-Bone Method

  1. Remember, after removing your joint from the packaging, pat dry and bring to room temperature.
  2. Preheat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.
  3. Massage the steak with a little duck or goose fat, forming a thin film over the meat.
  4. Season the meat just prior to cooking.
  5. Don't overcrowd the cooking base.
  6. Cook over a high heat turning the steak only once. After a rich golden crust has formed, reduce heat to medium.
  7. Cook 5 to 6 minutes each side for medium rare.
  8. Finish by adding a large knob of butter to the pan when frying or on the griddle.
  9. Leave to rest in a warm place at least 5 minutes before serving.