Steak with Béarnaise Sauce

Meanwhile, slice the cucumber into crescents. Quarter the radishes, then transfer both to a salad bowl. Add the honey mustard dressing and toss well to combine. Finely chop the parsley and chives.

When the baby potatoes have 10 minutes left, melt a generous knob of butter in a frying pan over high heat. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side (see Tip). Remove from the pan, season with pepper and allow to rest under aluminium foil.

Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.

Finely chop the chervil and tarragon. Transfer the Béarnaise sauce to the same pan and add the water (see pantry for amount). Heat the sauce for 2 - 3 minutes over medium heat. Turn off the heat and add the chervil and tarragon. 

Shortly before serving, stir the chives and parsley into the baby potatoes and season to taste with salt and pepper. Add the lettuce to the salad bowl and toss well to combine.