Steak with béarnaise sauce

Recipe from: August 2011

Ingredients 7
Servings 1
Minutes 15 mins


Serving Change
  • 1
    sirloin steak (fillet or rump will also do)
  • 2
    tarragon vinegar
  • 2
    egg yolks
  • 300
  • seasoning
  • 1
    white wine
  • 1/2


15 mins
Béarnaise sauce:
Roughly chop the onion and place in a small pot with the wine.
Simmer until the liquid has boiled down to about 75ml. Sieve the wine into a tall bowl (a measuring jug works well).
Add the tarragon vinegar and the egg yolks.
In a separate bowl, heat the butter to boiling hot in the microwave (about 2 minutes).
Using a hand blender, blend the egg yolk and vinegar mixture.
Slowly pour in the hot butter whilst the blender is on, make sure to add it slowly or it will seperate.
If the sauce is too thin, blend with more hot melted butter to thicken it.
Season to taste.
Season the steak and sear in a pan in hot butter.
Let the steak rest for at least 5 minutes before serving.
Serve with the sauce, creamy mash and greens.

To serve as a tapa:
Let it rest for 10 minutes before slicing it.
Slice at an angle (about 1/2cm slices).
Serve on a board with a bowl of the béarnaise sauce.




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