Bearnaise butter is HIGHLY addictive, and about as hard to make as it is to get the kids to eat sweets! Here it's served on top of a quick steak with yummy vegetable pasta on the side. The dish is intended for two days - the leftovers are used in our tasty noodle salad on day two. Enjoy!

Directions

1. Cook the spuds in a pot of salted water.

2. Dice the butter and place it in a bowl that's safe to go in the microwave. Give the butter about 10 seconds on full blast. You don't want the butter to melt, just be soft enough to be stirred with a spoon. Now add half of the bearnaise powder and stir well.

3. Taste, and add more bearnaise powdered if needed. Shape the soft butter into an oblong sausage-like shape on a piece of baking parchment and roll it up - just like a doner! Pop the butter in the fridge, while you sort everything else.

4. Season the steaks with salt and pepper and cook in some olive oil. Let the steaks rest uncovered on a plate, while you fix the veg spaghetti. Save a couple of steaks for tomorrow's dinner.

5. Peel the carrots and wash the courgette. Run both through a spiraliser for veggies, which you'll find for cheap in most homeware shops and sections. If you don't have a spiraliser, just cut courgette and carrots into thin lengthways slices. Stack the slices on top of each other, then cut into thin strips - like spaghetti!

6. Mix well with the pesto. Remove the bearnaise butter from the freezer, slice it and place on top of the steaks. Serve the steaks with veg spaghetti and cooked potatoes. Enjoy!

Tip

We've figured one steak per person. But cook them all and save the additional steaks for the noodle salad on day two.