Steak with easy Béarnaise sauce

YOU
4 servings Prep: 20 mins, Cooking: 20 mins
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Much like South Africans, the French love steak. We use flank steak (bavette in French) and serve it with an easy version of Béarnaise sauce.

By Food24 May 26 2019
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Ingredients (21)

SAUCE
30 ml butter
1 red onion — chopped
30 ml wine — white
vinegar
2 fresh egg yolks
250 ml olive and seed oil
lemon — juiced
5 ml Dijon mustard
30 ml fresh parsley — chopped
salt
steak
15 ml fresh chillies — 573
500 g thin flank steak — cut into portions
salt and freshly ground black pepper
15 ml butter
chips
oil — for deep frying
4 potatoes — unpeeled and cut into thin chips
salt
to serve — to serve
spinach — stir-fried
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Method:

1. Sauce: Heat the butter in a pan and fry the onion over low heat until soft. Add the vinegar and stirfry until most of the liquid has evaporated. Remove from the pan and set aside.

2. Put the egg yolks, oil, lemon juice and mustard in a deep measuring jug. Using a stick blender, blend until the mixture is thick, pale and creamy. Stir in the onion mixture and parsley and season with salt.

3. Steak: Rub olive oil over the steaks and season with salt and freshly ground pepper. Preheat a pan until smoking hot and sear the steaks on all sides until golden brown. Add the butter and fry for another 2-3 minutes or until done to your liking. Remove and set aside to rest.

4. Chips: Heat the oil in a deep saucepan and fry the chips in batches until golden brown and done – if the chips are thin enough, it shouldn’t take long. Season with salt.

5. To serve: Spoon the sauce onto the steak and serve with the chips and spinach.



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