I’ll make extra tomato soup to store in the fridge – it’s really thick and works well as a pasta sauce”

salt, to taste

1 To make the béarnaise, heat the olive oil in a saucepan over a medium heat.

Add the shallot and sauté until translucent. Add the red wine vinegar and bring to a boil, then remove from the heat and whisk in the crème fraîche and mustard. 2 Rub the steak with duck fat and season with salt, then braai to your preference. When the steak is ready, heat up the béarnaise slightly and whisk in the egg yolks. Top with parsley and serve on the steak. CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE

WINE: Neil Ellis Stellenbosch Cabernet Sauvignon 2018