Ingredients

Step by step

1. In a small saucepan, heat the vinegar, shallot, peppercorns, mace (if using) and 2 tablespoons of water and bubble until the liquid has reduced to 1 tablespoon. Strain into a medium heatproof bowl.
2. Mix the soy sauce and garlic in a shallow dish, add the steaks and marinade for 15 minutes, turning over halfway.
3. Put the bowl with the sauce reduction over a pan of barely simmering water (make sure the bowl doesn’t touch the water). With a balloon whisk, mix in the egg yolk and a pinch of salt.
4. Slowly add the melted butter, whisking constantly until all the butter has emulsified into the egg and you have a smooth sauce that coats the back of a spoon. Stir through the tarragon and a squeeze of lemon, if needed. Season.
5. Turn off the heat but leave the bowl on top of the pan to keep warm.
6. Lift the steaks from the marinade, pat dry, rub with the oil and season with black pepper. Fry the steaks over a high heat for 1 minute each side to brown.
7. Mix the melted butter and leftover soy from the marinade. Spoon the steaks liberally with some of the mixture, flip over and cook for 30 seconds, douse and flip again, cooking for 30 seconds the other side. Do this once more on each side, by which time the steaks should be medium-rare and caramelised on the outside. Remove to a foil-covered board to rest for 3-4 minutes.
8. Stir 1 teaspoon of the pan juices through the béarnaise. Serve the steaks, resting juices and béarnaise with chips and Tenderstem broccoli.