Bearnaise sauce with steak skewers

By Drum Digital
19 October 2012

A yummy recipe for a Friday

Serves 6

Preparation time: 20 min

Cooking time: 40 min

4 × 200 g sirloin steaks

salt and pepper

10 ml (2 t) butter

BÉARNAISE SAUCE

1 onion, finely chopped

15 ml (1 T) dry tarragon

30 ml (2 T) white wine vinegar

30 ml (2 T) white wine

5 ml (1 t) pepper

3 egg yolks

200 g butter, cubed

15 ml (1 T) lemon juice

1 Season the steak with salt and pepper, slice thinly into long strips and thread onto small soaked wooden skewers (approximately 12). Heat the butter in a frying pan and sear the steak on the skewers for 5 minutes each side. Set aside.

2 Put the onion, tarragon, vinegar, wine and pepper in a saucepan and boil until reduced by half. Strain through a sieve and set aside.

3 Put the egg yolks and 15 ml (1 T) water in a heat-proof bowl, place over a pot of gently simmering water. The bowl must not touch the water. Whisk in the liquid, then whisk in the butter, a cube at a time, until it has melted and combined. Season with lemon juice and serve immediately with the steaks.

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