Steak with Béarnaise Sauce
Bring back forgotten Family Favourite’s with Simply beef and lamb this autumn
The summer months can pass in a blur of barbecues, days out and school holidays, but now Autumn is upon us it’s time to get the family back together around the table for some old favourites that are sure to warm everyone up when they come in from the cold.
Steaks with Béarnaise Sauce is a classic dish the whole family loves. It sounds more complicated than it really is, follow our step-by-step instructions to ensure you get a perfect Béarnaise sauce every time.
Serves 2
Preparation time: 10 minutes
Cooking time: (2cm/¾in thick steak):
Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side
Ingredients:
2 lean sirloin, rump or rib-eye steaks
15ml-30ml/1-2tbsp rapeseed or sunflower oil
For the Béarnaise Sauce:
4 black peppercorns, crushed
1 shallot, peeled and finely chopped
30ml/2tbsp freshly chopped tarragon
30ml/2tbsp white wine vinegar
3 egg yolks
175g/6oz unsalted butter, clarified*
Juice of ¼lemon
Salt and freshly milled black pepper
Pinch cayenne pepper
Freshly chopped tarragon, to garnish
Method:
1. Prepare the Béarnaise sauce. To clarify the butter - Melt the butter slowly over a low heat without stirring. Remove from the heat and skim the foam off the surface. Spoon the butter into a small bowl, leaving the milky sediment behind.
2. In a small pan bring the peppercorns, shallots, tarragon and vinegar to the boil and reduce to about 15ml/1tbsp.
3. Remove the pan from the heat, cool slightly then strain into a heatproof bowl, whisk in the egg yolks and discard the shallot mixture
4. Set the bowl over a pan of simmering hot water. The bowl should sit just above the water. Whisk the mixture over a low heat for about 5-6 minutes, or until thick and creamy, leaving a ribbon-like trail.
5. Slowly add the clarified butter, a little at a time until it becomes thick and glossy. Stir in the lemon juice, seasoning, cayenne and tarragon. Keep warm.
6. Meanwhile, heat the oil in a large non-stick pan. Season the steaks and cook according to your preference.
7. Serve the steaks with the sauce, fat chips and a side salad.
Tip:
What to do when your Béarnaise separates? - Whisk ice cold water or an ice cube into the curdled sauce.
Tagged in Recipes