Served in a traditional blaa bread with sundried tomato Béarnaise sauce.
Ingredients
4 6oz striploin steaks
4 Blaa bread baps
For the sauce:
4 tbsp. white wine vinegar
2 tbsp. water
Salt
2 shallots, finely chopped
6 black peppercorns
2 tbsp. chopped fresh tarragon leaves and stalks
200g clarified butter
4 large egg yolks
1 lemon, juiced
Instructions:
Sauce:
Place the white wine vinegar, water, shallots, peppercorns and the tarragon stalks into a small saucepan over a medium heat (keep the leaves for the finished sauce) simmer until you have a tablespoon of liquid remaining.
Strain the liquid into a bowl and set aside.
Melt the butter until fully clarified.
Place the egg yolks, tarragon and vinegar reduction into a bowl and place over a saucepan of simmering water.
Whisk the mixture until thickened and doubled in quantity.
Remove from the heat and then slowly whisk in the clarified butter until you reach a lovely thick consistency.
Finely chop the tarragon.
Drain and roughly chop the sundried tomatoes.
Add both into the sauce and stir.
Steak:
Season the steak with salt and cracked black pepper
Grill to your liking, cut in 5 to 6 slivers and serve on a toasted blaa, topped with baby leaves, and not forgetting your delicious béarnaise…….then dig in!!
Recipe sent in to us by Clement Pavie who is the Head Chef for Musgrave MarketPlace.
