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Steak with Barnaise sauce
- 4 really thick sirloin steaks (4cm each)
- vegetable oil
- 50ml white wine vinegar
- 50ml white wine
- 1 shallot , chopped
- bunch tarragon , stalks and leaves separated
- 2 egg yolks
- 120g butter , melted and kept warm
- watercress , to serve
Directions:View on BBC Good Food
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