1. Tarragon Béarnaise
Combine the white wine, vinegar, shallots and tarragon sprigs in a small saucepan. Bring to a simmer and reduce by two thirds, until approximately 40ml remains.
Strain through a fine sieve, pressing the shallots to extract all the liquid. Allow to cool slightly. Place the egg yolks with the cooled reduction in a tall narrow container. Use a stick blender to blitz
briefly. With the stick blender going, drizzle in the hot, melted ghee over a period of about 1 minute.
Blitz for a further few seconds. Add a little water if the sauce is too thick. Stir in herbs and season with salt and pepper to taste. Keep warm in a thermos or bain-marie.

2. Herbed Roast Potatoes
Preheat oven to 200°C fan-forced. Place the halved potatoes in a large saucepan and add water to cover. Bring to the boil and boil for 8 minutes. Meanwhile, drizzle half the oil on a large roasting tray and place in oven. Drain potatoes well, then return to the heat for 30 seconds to dry out. Add remaining oil, season with salt, place the lid on and shake to coat. Place potatoes cut-side down on the hot tray.
Roast for 45-50 minutes, turning once halfway, until deeply golden, crisp and tender. In a small bowl, mix together the parsley, lemon zest, garlic and butter. Remove the potatoes from the oven and immediately toss through the herb butter mixture. Season with flaky salt. Potatoes can be par-roasted for 30 minutes and refrigerated. For service, blast in a 230ºC oven for 8-10 minutes before tossing with the herb butter.

3. Striploin
Using a sharp knife, lightly score the fat cap of each striploin 2-3 times, cutting down to but not through the meat. Season generously on all sides with salt and cracked black pepper. Allow to come to room temperature for 20–30 minutes before cooking. Heat a heavy cast iron pan over high heat until smoking. Add the neutral oil then using tongs to lay the steaks fat-cap down first. Press firmly and hold for 2–3 minutes, until the fat cap is deeply golden, rendered and crispy.
Lay steaks flat and sear for 2–3 minutes per side for medium rare (internal temperature 52ºC when removed from the pan). In the final minute add butter, garlic and thyme and baste the steaks continuously. Remove and rest on a wire rack for 5–6 minutes.

4. Plating
Slice striploin or serve whole with a pile of roast potatoes and a small jug of the tarragon béarnaise. Garnish with micro herbs, if using.