Bavette steak with chips, tarragon & mushroom sauce & watercress salad - Good Food Middle East

Ingredients

• 1kg bavette steak, trimmed (ask your butcher to do this)
• 1 tbsp sea salt flakes
• 2 tbsp sunflower oil
• small bunch of watercress, to serve
• 4 large floury potatoes (we used Maris Piper), cut into 1½ cm-thick chips
• 2l sunflower oil
• knob of butter, for frying
• 2 shallots, peeled and finely chopped
• 1 garlic clove, crushed
• 250g chestnut mushrooms, finely sliced
• 200ml double cream
• small pack of tarragon, leaves picked and chopped, stems reserved