James Martin served up a T-bone steak with bearnaise sauce for food heaven on Saturday Kitchen.

James says: “This cut of steak is quite expensive, so if you decide to treat yourself you might as well go the whole hog and serve it with some smart trimmings.”

The ingredients for the steak: 2 x T-bone steaks and 4 tbsp rapeseed oil.

For the béarnaise sauce: 3 tbsp tarragon vinegar, 3 tbsp white wine, ¼ tsp white peppercorns, ½ small banana shallot, finely chopped, 125g butter, 2 free-range egg yolks, ½ lemon, juice only and 1 tbsp chopped tarragon leaves.