STEAK AND EASY BÉARNAISE

“Store béarnaise in the fridge for up to a week. It can also double as a salad dressing. Add some anchovies to it for a Caesar salad.”

Serves 6 to 8 EASY

GREAT VALUE Preparation: 20 minutes Cooking: 40 minutes

For the béarnaise: olive oil 2T shallot 1, finely chopped red wine vinegar 4T crème fraîche 1 cup Dijon mustard 2T free-range egg yolks 2 salt, to taste parsley 2 T chopped

Woolworths dry-aged thick cut T-bone 3 x 700 g duck fat 2T