Instructions:

Ingredients: 1 beef fillet steak per customer 500g Baby potatoes 100g Leeks 100ml Cream 3 onions 2 egg pinch cayenne 1 tsp white vinegar 125g butter 20g pack fresh tarragon 50ml Milk 250g Bread crumbs 3 cloves Garlic Rosmery 50g Flour Recipe Description: Make a leek purre with leeks, garlic, cream, cook till soft blend season Cut 1 onions into rings 2 per person, part boil or flour , egg, bread the onion rings and bake till crispy Using your sharp knife make even slices not going all the way through Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil Rub each potato with your hands to coat well in the oil, getting some in between the slices. add in the crushed garlic, rosemary, and season well Roast for 50 or so until the potatoes are tender throughout and the tops are golden and crisp Cook the steak above 75’c Put the egg yolks in a mini food processor and season with salt, pepper and a pinch of cayenne, then add the vinegar. Finely chop the tarragon stalks and leaves separately. Melt the butter in a pan then add the chopped tarragon stalks and bring it to a simmer – the butter needs to be hot so that it will cook the egg yolks slightly. Turn the blender on and add the hot melted butter slowly while the blender is running Once all the butter has been added and the mixture is smooth and thick, pour it into a bowl and stir through the tarragon leaves Or you could do it the old fashioned way whisking over water ALLERGY INFO: Milk, eggs, sulphur dioxide and sulphites, cereals containing gluten