Remove your steak out of the packaging, pat dry, then season
with sea salt and cracked black pepper just prior to cooking.
Preheat a griddle or heavy based frying pan large enough to
hold the meat until it sizzles when you add a drop of oil.
Sear the steak in a teaspoon of dripping on all sides over high
heat creating a rich, dark crust, then reduce to medium heat and
continue to cook for 3 to 4 minutes turning frequently.
Leave to rest in a warm place whilst you finish the dish, add
the remaining dripping and sauté the potatoes in the steak pan
until golden then add the onions and garlic and over medium high
heat. Cook for a few minutes until lightly caramelised then finish
with a little béarnaise butter.
Carve the steak into thin slices at a diagonal across the
grain, scatter over the sauté potatoes and serve with additional
béarnaise butter melted over the steak.
Seasonal leaf and herb salad, dressed in mustard