Hereford onglet, Cafe de Paris butter and spoonwort

Take the onglet out of the fridge, pat dry and allow it to come to room temperature while you make the butter.

To make the butter, chop the herbs and put into a food processor. Blitz for 30 seconds, then add all the wet ingredients to the processor (including the lemon zest and garlic but not the capers).

Add the dry ingredients and spices. Then add the butter and season with salt, and blitz again until the butter emulsifies and comes together. Stir in the capers. The butter will keep chilled for seven days.

For the onglet, oil the steaks and liberally season with sea salt and black pepper. Heat a cast iron pan over a high heat. Add the onglet to the dry pan. Cook for 2 mins on each side to form a crust.

Cook for a further 6-9 mins, depending on how well done you prefer it, turning when necessary. Take off the heat, add a small knob of butter to the pan, leave it to melt and baste the onglet. Remove the onglet from the pan and rest it, covered, on a board for 8 mins.

Meanwhile, slowly melt the 250g of butter in a pan over a low heat. Put the spoonwort in a bowl and toss in the vinegar and olive oil.

To serve, pour the Café de Paris butter onto a platter. Slice the rested onglet against the grain and lay on top of the butter. Bundle the aromatic spoonwort to the side of the plate. Finish both the onglet and spoonwort with sea salt flakes.