This tangy, tarragon-flavoured sauce goes perfectly with steak and is not too difficult. Go on - treat yourself!

Take a finely-chopped shallot, a teaspoon of freshly-chopped tarragon and t tbsp of white wine vinegar and heat in a pan until the liquid has reduced to about a quarter of its original volume. Strain this into a bowl through a fine sieve and allow to cool down.

Add two egg yolks and whisk this. Place 150g butter in a microwave and melt it - add this, a couple of drops at a time, whisking all the time. (This will thicken the sauce as it emulsifies). Add another couple of teaspoons of chopped tarragon leaves and a little salt and pepper to taste.