Glynn Purnell served up a tasty steak and fries with béarnaise sauce dish on Saturday Kitchen.

The ingredients are: 2 sirloin or tail end fillet steaks, 150-200g each, 2 tbsp olive oil, 2 medium potatoes, peeled and cut into fries using a mandoline and vegetable oil, for deep frying.

For the marinade: ½ tsp black peppercorns, crushed, 1 tsp pink peppercorns, crushed and 1 tsp fennel seeds, crushed.

For the béarnaise sauce: 2 tbsp white wine vinegar, ½ shallot, finely chopped, 4 black peppercorns, 2 tbsp chopped fresh tarragon leaves, stalks reserved, 2 large free-range egg yolks, 150g butter, melted and salt and freshly ground black pepper.