Steak, triple-cooked chips and Bordelaise sauce

A succulent steak, cooked rare, and served with a punchy red wine sauce and lots and lots of chips. This is perfection on a plate.


For the Bordelaise sauce

For the steak and chips

  • 500g/1lb 2oz Maris Piper potatoes, peeled and cut into chips
  • 2 x 250g/9oz rib-eye steaks, bone in
  • malt vinegar, to serve
  • ½ bunch watercress, to serve
  • sea salt and freshly ground black pepper