Rib-eye steak with a rich and creamy béarnaise ... melt the butter in a small saucepan over a low heat. Heat the vinegar, shallots, tarragon stalks and peppercorns in a separate saucepan and ...

Rib-eye steaks are cut from the forerib of beef, but here they are cooked on the bone with a honey and ale glaze. A herby green sauce, jacket potatoes and blackened onions complete Marcus Wareing ...