1 large bunch tarragon, stalks and leaves separated and chopped
2 free-range egg yolks
1 lemon, juice only
For the rosemary potatoes
500g/1lb 2oz potatoes, peeled and cut into 2cm/1in cubes
6 tbsp olive oil
3 heads garlic, cloves separated, unpeeled
4 sprigs fresh rosemary, leaves separated
For the watercress salad
1 bunch watercress
1 banana shallot, sliced
2 tbsp white wine vinegar
1 tbsp Dijon mustard
4 tbsp olive oil
To make the potatoes, bring a large pan of salted water to the boil and parboil the potatoes for 5 minutes. Drain and set aside.
Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary, then add the parboiled potatoes and fry for 6–8 minutes or until golden-brown. Keep warm.
To make the béarnaise sauce, melt the butter in a small saucepan over a low heat.
Heat the vinegar, shallots, tarragon stalks and peppercorns in a separate saucepan and cook until you have 1 tablespoon of liquid left. Strain through a sieve.
Blend the egg yolks in a food processor with the vinegar reduction and gradually add the melted butter while it is running. Stir in the lemon juice and chopped tarragon leaves and set aside.
To make the rib-eye steak, season the steaks with salt and pepper and rub with the olive oil. Heat a large frying pan until hot and cook the steaks for 4 minutes on each side for medium (2 minutes each side for rare, 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are). Allow to rest while you make the salad.
To make the salad, place the watercress and shallots in a large bowl.
Mix the vinegar, mustard and oil together and dress the salad just before serving.
To serve, slice the steaks and place on a serving board. Serve with the potatoes, béarnaise and salad on the side.