Seared Onglet of Beef with Sauce Bernaise

Method

• 1
  Sauce Béarnaise
  Put white wine vinegar, peppercorns and bay leaf into a saucepan, bring to the boil and reduce by half. Place egg yolks in a large whisking bowl, add the vinegar reduction and whisk over a pot of boiling water until light and fluffy. Slowly add the melted butter to the eggs, constantly whisking. Season with black pepper and add the tarragon.
  
• 2
  The Steak
  Season the meat well with salt and pepper. Get your frying pan smoking hot and add a little oil. Seal the meat all around then place in a heated oven (180C) for 10 minutes. Add the glass of port to the pan. To de-glaze reduce by a third and use the juices to dress the watercress. Remove and allow the meat to rest for 10 minutes. Carve and serve.