Sous vide the steak

• Season the steak generously with salt and place it in a vacuum bag.
• Cook in the water bath at 54 °C for 4 hours to reach medium.

Make the tarragon oil

• Blanch the tarragon leaves briefly, then refresh in ice water.
• Blend the tarragon with the oil until smooth.
• Strain through a fine sieve and set aside.

Prepare the béarnaise

• Reduce the white wine and white vinegar in a saucepan.
• Whisk the egg yolks into the reduction over gentle heat until thickened.
• Emulsify with the melted butter, then keep warm (can be placed in the water bath).

Triple-cooked chips – first fry

• Peel and cut the potatoes into thick chips.
• Boil the chips in salted water until just tender, then drain and cool.
• Fry the chips a first time in oil at 140 °C, then drain.

Bake the mini meringues

• Whisk the egg whites to stiff peaks, adding the sugar gradually.
• Pipe small meringue roses onto a baking tray.
• Bake at 100 °C until dry and crisp, then cool.

Prep the raspberry soup and sorbet

• Blend part of the raspberries and pass through a sieve to make the raspberry soup.
• Chill the soup and scoop the sorbet into balls, keeping both cold.

Sear and rest the steak

• Pat the steak dry and sear it quickly on all sides in a very hot pan.
• Check the core temperature with a thermometer, aiming for medium.
• Rest the steak before slicing.

Triple-cooked chips – second fry

• Fry the chips a second time in oil at 180 °C until golden and crisp.
• Drain and season with salt.

Serve the first course

• Slice the steak and plate with the chips.
• Drizzle with tarragon oil and serve the béarnaise alongside.

Whip the vanilla cream

• Whip the cold heavy cream with the vanilla to soft peaks.

Assemble and serve the Eton mess

• Layer the raspberry soup, crushed meringue, raspberries and whipped cream in glasses.
• Top with a scoop of sorbet and a meringue rose, then serve.