• 

  beef fillet steaks (3-6 cm thickness)

  2
  beef rump steak, (3-6 cm thickness)
• 

  sea salt to season
• 

  ground black pepper to season
• 

  olive oil to drizzle

Bernaise sauce

• 

  fresh tarragon leaves only; stalks reserved

  4 - 5 sprigs
• 

  eschalots

  80 g
• 

  white wine vinegar

  80 g
• 

  unsalted butter cut into pieces

  180 g
• 

  egg yolks

  4
• 

  salt

  ½ - 1 tsp
• 

  ground black pepper

  2 pinches