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.
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