There is a sauce that when teamed with a well cooked steak will just take it to another place. Bearnaise sauce is one of these. It’s a sauce often found on restaurant menu’s yet not something attempted often at home. Here’s a surprise, it’s very easy…
2 tablespoons white wine vinegar
1 teaspoon white peppercorns
4 egg yolks
250g unsalted butter
1/2 lemon (juice of)
pinch of cayenne pepper
2 tablespoons fresh tarragon (very finely chopped)
2 shallots (very finely chopped)
Place the vinegar, 2 tablespoons water and peppercorns into a saucepan. Bring to the boil, reduce the heat and simmer gently for 1 minute. Remove from the heat and leave to completely cool. Strain the liquid in a seive, discard the peppercorns and add the liquid to the eggs in a heatproof bowl. Whisk together till creamy. Place the bowl over a pan of simmering water and whisk for 5-6 minutes until smooth and creamy. Melt the butter in a separate pan and then slowly drizzle into the egg mixture while whisking continuously. Add the tarragon, shallots, lemon juice and season with salt and cayenne pepper.
Fry a steak to your liking, and either pour over a little sauce or serve it on the side.