Cut each potato into eight wedges, then boil in lightly salted water for 7 mins. Drain and leave to steam-dry. Heat the oven to 200C/180C fan/gas 6. Pour a splash of oil into a large baking tray and put in the oven. Shake the potatoes to rough up the edges, gently tip into the hot oil and roast for 30 mins. Toss with the chilli con carne seasoning mix and roast for 10 mins.

Make the salad by combining the tomatoes, pepper, finely chopped shallot(if cooking for 2) the juice of both limes, half of the chopped coriander with a pinch of salt.

Heat a little more oil in a frying pan over a high heat. Season the steak, then fry for 2-3 mins on each side for rare, 4 mins per side for medium and 6 mins for well done. (if you have a thin steak, you may want to reduce the cooking times). Leave to rest for 10 mins, then slice.

For the béarnaise, melt the butter in the microwave (cover with a plate or cling film to prevent butter splashing all over your microwave) or use small pan over a low heat and set aside. Pour a 5cm depth of water into a small pan and bring to a simmer. Sit a bowl over the pan, ensuring the bowl doesn’t touch the water. Tip in the egg yolks and brine from the jalapeños ** and whisk using an electric whisk until aerated. Slowly drizzle in the **melted butter, whisking constantly, until fully incorporated (don’t let the water get too hot). Take off the heat and mix in the chopped jalapeños chillies and the remaining chopped coriander. Check for seasoing (you will need salt) and maybe a touch of lime juice

Serve poured over the steak, with the wedges and salad on the side.