Barbecued T-bone Steaks with Baked Baby Potatoes, Watercress and Bearnaise Sauce

Wash and clean the potatoes, dry, thread on to skewers and put in the oven at 350°F/180°C/Reg4 for about an hour or until tender. When ready keep warm.

Take the steaks out of the fridge in plenty of time, make sure they are dry and put on a board. Coarsely grind some black pepper in a pestle and mortar and lightly spoon over the both sides of the steaks.

Prepare the Bearnaise Sauce  Recipe   up to the point of adding the butter. Start up the barbecue which should be hot.

When the potatoes are almost ready and the barbecue is ready, finish off the Bearnaise Sauce and put the steaks on to the barbecue.

Cook the steaks for about five minutes per side  Picture   or longer if the steaks are thicker than an inch/2.5cm and use a sharp knife to test that are nicely pink but not under cooked. When ready take off the barbecue, cover with foil and let rest for five minutes or so.

When ready cut the potatoes into halves lengthways, add some butter and chopped chives to each potato half.

Put steaks on to serving dishes, add some potatoes and some watercress, add a spoonful of bearnaise sauce and serve  Zoom  .