# Heat a griddle or frying pan
# Brush the steaks lightly on each side with groundnut/olive oil
# Season with coarsely ground black pepper
# Once the pan is hot, add the steaks and sear for 3-4 minutes, depending on personal preference. You may need to reduce the heat to avoid charring the exterior of the steaks
# Once seared, grind a little coarse sea salt over the steaks
# Leave the steaks to stand, while you make the sauce
# Melt the butter in a small pan
# Place the egg yolks, shallots, tarragon and white wine vinegar in a blender or mini food processor, and mix until you have a fairly smooth puree
# Slowly add the melted butter to the processor, then blend until thick and creamy
# Add a pinch of cayenne or coarsely-ground black pepper
# Pour the sauce over the steaks and serve
Red Onion Marmalade:
# Fry the onions in a frying pan over a fierce heat until they start to soften.
# Turn the heat down slightly and add the red wine vinegar, red wine, sugar and thyme.
# Continue to boil until the onions have a rich sheen and are deep red in colour, there should only be a small amount of liquid left.
# Remove from the heat and taste. At this stage, depending upon the size of the onions you may need to add a little more sugar or vinegar, if so return to the stove.
# Once you are happy with the flavour, season with a little salt and pepper and put to one side.
# Remember, any left over marmalade can be stored for up to a week if kept in the fridge in an airtight container (it's very nice on a ham sandwich!)
# Blanch in a deep fat fryer at approximately 140°C until soft, then remove from the fryer and allow to drain and cool.
# When you are ready, re-heat the fryer to 180°C and return the chips until golden brown.
# Mix the self-raising flour with enough Black Sheep Ale to form a thick batter consistency and add a pinch of salt.
# Sprinkle the rings of onion with flour to dust them before putting them into the beer batter.
# Then plunge the onion rings into the deep fat fryer and cook until golden and crispy.
# Place all of the burger ingredients into a bowl and mix together using a large spoon.
# Season with a good pinch of salt and pepper.
# Form four burgers from the mixture.
# Heat some vegetable oil in a frying pan.
# Place the burgers in the pan and cook on both sides for approximately 2 minutes on each side over a moderate heat until golden brown.
# Once brown on both sides place in the oven at 180°C for 6 minutes.
# Cook the bacon under a grill until cooked but not crispy.
# Melt the Wensleydale cheese on top of the burger under the grill.
Tip: This dish looks great on a rectangular plate.
# Assemble the burger in the bun with the Wensleydale bacon on top of the melted cheese, then place this at one end of the plate.
# At the other end of the plate, stack the chips into a Jenga-like tower, then stack the onion rings next to them.
# Place some mixed salad leaves in a ramekin in the middle of the plate with a small amount of the red onion marmalade on top.
Heat the fat up in a chip pan or a deep fat fryer.
Peel the potatoes and cut into large, thick chips. Then rinse and dry them using kitchen towel.
Fry the chips in the oil until soft but not coloured, which should take around three minutes.
Drain and shake the chips well and then set to one side.
Put some flour onto a plate and coat the fish fillets thoroughly with the flour.
To make the Best Bitter batter, put the flour, bicarbonate of soda, salt and pepper into a bowl then gradually add the Best Bitter. Stop when you have a thick coating of batter. Whisk to remove any lumps to make a smooth batter. Add the lemon juice, then mix again thoroughly.
Take one fillet of haddock at a time, holding it by its end and swirling it around the batter until it has a good coating, then plunge it into the hot fat immediately.
As soon as the first fillet has started to crisp, add your other fillets one at a time, taking out the first ones as they cook. This should take 6 -10 minutes depending on the thickness of fillet. Place onto a baking tray and keep warm in the oven.
While the fish is in the oven, add your chips to the hot fat again and cook until crispy and golden in colour.
Serve with tartare sauce, mushy peas and a pint of Golden Sheep.