We have always loved steak; in fact we are so obsessed with steak that we tracked down a famous (I must add, deservedly famous) online butcher to deliver us the best augus beef ribeye from Scotland. But when it comes to cooking it, we are less adventurous: we feel very contented with just frying it and deglaze the pan with brandy to make the sauce. It was good enough for us; but now we are not quite as sure...
The sauce is a revelation to me: the slighty acidic sauce fragranced by French tarragon and shallots pairs perfectly with the meaty steak. I now understand why my favourite cookery writer, Nigella Lawson, loves steak bearnaise so much...
Serves 2
- 2 ribeye steaks (about 250g each)
- 2 tablespoons white wine
- salt
- pepper
- 1+1 tablespoons tarragon, chopped
- 1 chopped shallots
- 2 teaspoons cold water
- 1 egg yolk
- 80g salted butter, cubed
Method:
- Heat the grill pan. Season the steak with salt and pepper and brush the steak with oil. Fry on a high heat for about 3 minutes per side (for medium), only turn it when one side is cooked. When both sides are cooked, turn it to a plate to rest for about 10 minutes.
- While the steak is resting, make the bearnaise sauce. In a pan, put chopped tarragon, chopped shallots, white wine vinegar,white wine and a twist of black pepper and let it boil until there is only one scant teaspoon of liquid left. Remove the pan from the heat and add 2 teaspoons of cold water. Then turn on a low heat again, stir in the egg yolk. Keep stirring and add butter cube by cube, wait until each cube is melted before adding a new one. Be careful not to over-heat the sauce or the sauce will scramble. When the sauce has thickened, add the remaining 1 tablespoon of chopped tarragon. Serve the steak with bearnaise sauce.
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