Enhance your grilled sirloin with the fresh and round taste of the Bearnaise sauce…
Ingredients (for 2)
- 2 beef sirloin steaks (about 360 gr. or 13 oz.)
- 2 eggs
- 2 tsp tarragon
- 1 tbsp chervil
- 3 tbsp butter
- 2 tbsp white wine vinegar
- 1 shallot
- 2 tbsp olive oil
- 1/2 cup white wine
- salt & black pepper
Directions
- In a small saucepan combine the wine, vinegar, shallot finely chopped and half of the tarragon and chervil; boil until reduced to 1/3
- Pour this into a heatproof bowl set over a larger pan of almost simmering water (bain-marie cooking, at extremely low temperature)
- Add egg yolks only and stir constantly
- Cut half of the butter in small cubes and gradually start to add it piece by piece; stir continuously as it melts and the sauce thickens
- As soon as all the butter has been incorporated, remove from heat and strain the sauce
- Add the remaining tarragon, chervil and season with salt and pepper and your sauce is done
- Season the beef with black pepper and salt
- In a heavy skillet, heat the butter and oil; when the butter stops foaming, add the beef and brown well on both sides (about 2 minutes per side), Then lower the heat and cook until done to your taste (from rare to medium)
- Allow to rest in a warm place for 5 minutes
- Slice the beef and serve pouring some warm Béarnaise sauce on top.
Tips from the Chef
- If the sauce curdles, beat in a few drops of water
- Be sure to use fresh herbs, the flavor will be completely different!
Cambooza 