Annie Bell's Minute Steaks with Griddled Asparagus and Cheat's Bearnaise

Bring a large pan of salted water to the boil. Add the finger-thick asparagus spears and cook for 1 minute, then add the fine spears and cook for another 2 minutes. Drain these into a colander, and pass under the cold tap then set aside.

Slice each steak into two thin steaks, then beat them using a rolling pin to a thickness of a few millimetres. (Don’t worry if they come apart into smaller steaks due to the seams of fat).

Heat a ridged griddle over a high heat. Brush the steaks with oil and season either side. Grill in batches for 30 seconds each side to leave them medium-rare, or 45-60 seconds if you prefer them medium, pressing down with a spatula to help brand the steaks with stripes, and transferring them to a warm plate and covering with foil to keep warm.

Turn the heat down to medium. Toss the asparagus in a large bowl with a couple of tablespoons of oil and some seasoning, and grill in a couple of batches for 2-3 minutes each side until golden, transferring them to the plate with the steak.

At the same time, gently warm the hollandaise sauce with the crème fraiche and the chopped tarragon in a small non-stick pan, without bringing it to the boil.

Arrange the steaks on plates or a serving platter with the asparagus, drizzle the sauce over, and scatter over a few tarragon leaves.