Steak with Béarnaise-Style butter

Heat a drizzle of olive oil in a deep frying pan over medium heat. Fry the baby potatoes with the oregano for 7 - 9 minutes, covered, tossing regularly. Remove the lid and then fry for another 5 minutes or or until done. Season to taste with salt and pepper.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the mushrooms with half of the garlic for 5 - 7 minutes, or until done. Add the spinach in the last minute. Season with salt and pepper.

Heat a drizzle of olive oil in a small saucepan over medium-high heat and fry the shallot for 3 - 4 minutes. Meanwhile, finely chop the tarragon and parsley. Fry the rest of the garlic with the shallot for 1 minute, then reduce the heat and add a generous knob of butter to the saucepan. Allow to melt gently and then remove from the heat when the butter is completely melted. Stir in the fresh herbs and season to taste with salt and pepper.

Meanwhile, melt a knob of butter in a frying pan over high heat. When the butter is nice and hot, fry the steak for 1 - 3 minutes per side. Remove from the pan and season with pepper, then set aside under aluminium foil.