SUNDAY LUNCH

Beef rib

James Lowe, head chef at Lyle’s Serves 6 This is the sort of thing I love to eat at home. Where the meat comes from is incredibly important. Consider every link in the chain: the breed, the farmer, the age of the animal, how it is stored and aged, and finally how it is cooked. If all the links are as good, then you can end up with something really beautiful.

— 2 forerib steaks (about 700g each) — 150ml olive oil, plus extra for brushing — 50g flat-leaf parsley leaves — 50g tarragon leaves — 50g chervil leaves — 4 mint leaves — 30g anchovies, chopped to almost a paste — 1 garlic clove, finely grated — 20g Dijon mustard — 30g fine capers — 2 tbsp red-wine vinegar, or to taste

A couple of hours before you want to cook the beef, season well with coarse salt and leave it out of the fridge.

When you are ready to cook, preheat the oven to 100C/gas mark ¾.

Place a heavy-duty ovenproof pan on the stove and let it get very hot. Brush the beef with olive oil and place in the pan. Brown the meat on all sides.

Flip the beef every 30 seconds until it has an even colour and crust all over. Transfer to the oven and continue to cook for about 10 minutes, or until you reach a core temperature of 52C. Take the beef out and rest for five minutes before serving.

Very finely chop all the herbs by hand and combine them in a bowl, then add the olive oil. Getting the herbs covered in oil quickly keeps them looking bright and tasting fresh, and stops them from oxidising and changing flavour. Add the anchovies, garlic, mustard and capers to the herbs. Stir and season with salt and pepper to taste. Just before serving, add the red-wine vinegar to taste. The green sauce should be salty, acidic, mustardy – it’s a condiment so make it punchy!