Instructions: Put wine vinegar cumin onions and half the chilli in a saucepan.

Bring to the boil and bubble to reduce liquid to 2 tbsp.

Strain and reserve liquid.

Melt the butter in a saucepan.

Process the egg yolks and mustard in a food processor for 2 minutes.

When melted butter is very hot slowly pour it on to the eggs running processor at full speed.

Blend for 2 to 3 minutes or until sauce has thickened.

Add reserved chilli and reduced wine. Adjust seasoning.

Transfer to a heatproof bowl cover with clingfilm and keep warm on the back or side of the aga top. (Do not place in the simmering ovenas the eggs could overheat and curdle.)

Season steaks with pepper and pan fry on the boiling platefor 4 to 6 minutes on each side depending on thickness for medium rare.

If using a griddle plan preheat for 10 minutes on the floor of the roasting ovenbefore placing on the boiling plate. Serve with the sauce broccoli and saute potatoes.

It is vital that the butter is very hot indeed and almost starting to brown when poured on to the eggs as it is this heat that cooks and thickens the sauce. The bearnaise sauce can be made a few hours ahead and chilled. Serve cold to melt over the hot steaks. The young the elderly pregnant women and those with immune deficiency diseases should not eat raw or lightly cooked eggs to avoid the possible risk of salmonella. For a faster version of this recipe rather than making the sauce buy some read ymade hollandaise and flavour it with a little chilli sauce mustard and ground cumin.

Serves 4

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