STEP BY STEP

Step 1: Remove the meat from the crayfish, reserving the tail for serving

Step 2: Caramelise the chopped crayfish head and any extra shell pieces

Step 3: Whisk the reduced bisque into the béarnaise and add the chervil. Fold through the chopped crayfish meat

Step 4: In a very hot pan, sear the steak for 4-5 minutes on each side