Beef with Sauce Bearnaise

Name: Beef with Sauce Bearnaise
Prep time: 16 min
Cook time: 16 min
Total time: 16 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp chopped chervil, optional; 3 egg yolks; 2 Tbsps fresh tarragon leaves, chopped, and their stalks, chopped roughly and bruised; 0 to 1/2 lemon, juiced; 4 servings Freshly milled white or black pepper; 4 servings Olive oil; 4 servings Salt; 1 Tbsp minced shallots; 454 grams rump steak, about 1-inch thick; 2 Tbsps wine or tarragon vinegar; 16 Tbsps (2 sticks) unsalted butter, soft, cut into 1/2-inch dice; 1 Tbsp water; 1 teaspoon peppercorns (preferably white), crushed or bruised; 2 Tbsps white wine

Beef with Sauce Bearnaise might be just the main course you are searching for. One serving contains 837 calories, 27g of protein, and 80g of fat. This recipe serves 4. Only A mixture of water, olive oil, rump steak, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 16 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

For the steak, preheat a large saute pan over medium-high heat. Oil the rump steak and then place into the preheated pan. Cook for about 2 minutes on the first side, and then flip and finish cooking the second side, about 2 minutes more. This will yield a steak that is on the rare side; cook 1 to 2 minutes longer, per side, for a more well-done piece.

Ingredients you will need

Sirloin Steak

Steak

Cooking Oil

Equipment you will use

Frying Pan

Let rest for 5 to 10 minutes.

For the Sauce Bearnaise, put the shallot, tarragon stalks, 1 tablespoon of the chopped tarragon and the chervil, if using, and the vinegar, wine, and peppercorns in a heavy-bottomed saucepan and boil until reduced to about 1 tablespoon. Don't move from the stove; this doesn't take long.

Ingredients you will need

Peppercorns

Tarragon

Chervil

Shallot

Vinegar

Sauce

Wine

Equipment you will use

Sauce Pan

Stove

Press the reduced liquid through a regular or tea strainer and leave to cool. Put egg yolks and water in the top of a double boiler. Set over the bottom, in which water has come to a simmer.

Ingredients you will need

Egg Yolk

Water

Tea

Equipment you will use

Double Boiler

Sieve

Add the reduced and strained liquid and whisk well. Keep whisking as you add the butter, cube by cube, until it is all absorbed. Taste, season as you wish with the salt and pepper, and add lemon juice as you wish. Stir in the remaining tablespoon of fresh chopped tarragon as you're about to serve with the steak.

Ingredients you will need

Salt And Pepper