Steak sandwich with Béarnaise sauce

4 servings Prep: 15 mins, Cooking: 10 mins
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By Food24 July 26 2018
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Ingredients (12)

125 g butter
50 ml vinegar — white wine
50 ml wine — dry white
1 onion — thinly sliced
3 eggs — just the yolks
thyme — chopped
4 × 100 g sirloin steaks
salt and freshly ground black pepper
8 bread — sliced, toasted
1 lettuce — head
2 tomatoes
lemon — juice only
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Method:

BÉARNAISE SAUCE

Melt the butter in a pan over low heat. Skim solids off the surface. Spoon the yellow clarified butter into another pan, discarding any white solids. Keep the clarified butter warm over a very low heat.

Put the vinegar, wine and a few onion slices in a separate pan, and bring to the boil. Bubble until slightly reduced, then set aside. Strain the onion reduction into a heatproof glass or ceramic bowl, and set the onion aside. Add yolks to the reduction, and beat vigorously with a whisk until foamy. Set the bowl over a pot of simmering water − it shouldn’t touch the water. Whisk for 2 minutes until the mixture is smooth and has increased in volume.

Remove from the heat. Pour the butter into the egg mixture a little at a time, whisking continuously. If the mixture becomes thick and looks like it’s about to split (it will have a greasy sheen), whisk in a little warm water, then continue adding the butter. Add the thyme and lemon juice.

To keep the sauce warm while you cook the steaks, take the pot off the heat, keeping the bowl on top. Cover with clingfilm and allow it to touch the surface of the sauce so that a skin doesn’t form.

SANDWICH

Season steaks and cook over a high heat in a griddle pan for 3 minutes on each side. Layer lettuce, tomatoes and leftover onions on 4 slices of bread then add steak. Spoon sauce over and top with remaining slices of bread.



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