Steak with Béarnaise Sauce

Ribeye Steak with Béarnaise Sauce, thick cut chips and steamed asparagus serves 4

4 ribeye steaks or any quality cut of steak
1kg oven chips
400g prepared asparagus

for the sauce
3 egg yolks
½ and onion diced finely
75ml red wine or cider vinegar
100g - 150g salted butter

A good Pinot Noir from the Burgundy region of France is super with steak.