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A familiar steak dish served with the classic creamy Bearnaise sauce. Great for a special supper dish or weekend treat.
Based on a 2cm/¾inch thick steak
Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well: 6 minutes on each side
• 2 Grass Fed Aberdeen Angus Sirloin 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 ¼ lemon
• Salt and freshly milled black pepper
• Pinch cayenne pepper
• Freshly chopped tarragon, to garnish
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
7. Serve the steaks with the sauce, fat chips and a side salad.