Pure and Simple Recipe of the Day: Grilled Striploin Steak Sandwich

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.