This is my dream meal! All-year round heaven, but perfectly suited for a special Sunday lunch or if you are out to impress someone. Making a Béarnaise is not as difficult as you think, and once you've mastered the technique, you’ll realise there’s nothing much to it.

Serves 6

  • 675g beef fillet (the thick end, known as chateaubriand), at room temperature
  • 1 tbsp olive oil
  • 250g unsalted butter
  • 2 tbsp dry white wine
  • 2 tbsp vinegar
  • 2 tbsp chopped fresh tarragon
  • 1 shallot, finely chopped
  • 2 egg yolks
  • ½ lemon
  • 1 tbsp chopped fresh flat-leaf parsley
  • pinch of cayenne pepper
  • sea salt and freshly ground white pepper
  • fresh watercress and rosemary sprigs to garnish

Preheat the oven to 240°C (475°F/Gas Mark 9). Rub the chateaubriand with olive oil, then sprinkle with salt and pepper. Seal the chateaubriand in a heavy-based ovenproof frying pan over a high heat for about 6 minutes, turning regularly, until golden brown on all sides.

Transfer the pan to the oven and roast for about 12 minutes for medium-rare, or to your liking. Remove and rest in a warm place for 10 minutes. Meanwhile, for the Béarnaise, melt the butter in a small pan or in the microwave. Combine the white wine, vinegar, 1 tablespoon of the tarragon, the shallot and half a teaspoon of pepper in a pan. Bring to a simmer and reduce until about 1 tablespoon of liquid remains. Strain into a liquidiser or mini blender, pushing down the tarragon leaves to extract the liquid.

Add 1 tablespoon of warm water to the liquidiser together with the egg yolks and turn on the machine. Pour the hot butter into a jug and start to pour the butter very slowly on to the egg yolks in the liquidiser.
As the sauce emulsifies, increase the butter flow to a thin, steady stream. As the Béarnaise sauce thickens, you will notice a change in the sound of the machine. If the sauce is too thick, add a little warm water or lemon juice to taste.

Add the remaining tarragon leaves, the parsley and cayenne pepper, and blend briefly. Season with salt. Keep warm in a bowl or jug set in a pan of hot but not boiling water. Carve the chateaubriand into 12–16 slices, divide between warmed plates, garnish with watercress and rosemary and serve with Béarnaise sauce on the side and a big bowl of frites.

Chocolate Mousse Cups

Who doesn’t like a good chocolate mousse? Light yet delicious, this classic can be made in minutes with just a few ingredients – and it’s perfect for easy entertaining after a long, luxurious meal. Top with whipped cream and chocolate shavings or, for a pretty spectacle, with summer berries and fresh mint leaves.

Serves 4

  • 225g plain chocolate, broken into squares (minimum 55% cocoa solids)
  • 3 eggs
  • 2 tbsp Coole Swan Irish cream liqueur (or use Grand Marnier, whiskey, Malibu or crème de menthe) 300ml cream a selection of berries (such as raspberries, strawberries and pomegranate seeds), to decorate
  • a few sprigs of mint, to decorate

Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the eggs with the liqueur in a separate bowl over a pan of simmering water until double in size. It is very important to ensure the water does not boil or it will cook the eggs.

Fold the melted chocolate into the egg mixture, then leave to cool for 5 minutes. Meanwhile, whisk the cream in a bowl, fold into the chocolate mixture, then put into stemmed glasses or teacups using a spatula. Cover with cling film and refrigerate for 2–3 hours or overnight. Spoon over the berries and add a sprig of mint to serve.

SERVE WITH … This rich, intensely chocolatey dessert not only looks great in glasses but also vintage teacups. It can also be scooped into quenelles. Sometimes I’ll serve it with a couple of thin buttery biscuits for dipping, or perhaps an ice-cold glass of the liqueur I’ve used to flavour the mousse.