Ribeye Steak with Herbaceous Hollandaise & Fries

• Transfer to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
• Bake in the oven for 20 - 25 minutes or until golden brown, tossing halfway.
• Meanwhile, slice the onion into half rings. 
• Pull the tarragon leaves off the stems.

• Melt a knob of butter in a saucepan over medium-low heat. Fry half of the onion for 5 - 6 minutes, then take the pan off the heat.
• Add the fresh herbs, the capers, the walnuts and the Worcestershire sauce, along with half of the mustard and two thirds of the white wine vinegar.
• Use an immersion blender to process the mixture into a smooth sauce, then set aside until later use.

• Melt a knob of butter in a frying pan over high heat.
• When the butter is nice and hot, add the rest of the onion and sear the steak for 2 - 3 minutes per side.
• Transfer both to an oven dish and roast for 6 - 8 minutes (see Tip).
• Allow to rest under aluminum foil for at least 3 minutes.

Tip: reduce the oven time if you'd prefer the steak to be less well-done.

• Discard the radish leaves and then thinly slice the radishes.
• Roughly chop the lettuce.
• In a salad bowl, combine the extra virgin olive oil with the honey and the rest of the mustard and white wine vinegar.
• Add the lettuce and the radishes and toss well to combine with the dressing. Season to taste with salt and pepper.