Gill Meller's Steak with Béarnaise Sauce
An essential sauce to have in your sorcerer’s armoury, this Steak with a classic (ish) Béarnaise Sauce is sure to wow at dinnertime.
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Ingredients
- 2 x 200g ribeye or sirloin steak about 1 inch thick
- 1 tbsp of olive oil
- 4 – 5 sprigs of thyme, leaves stripped
- 1/3 tbls of cracked black pepper
- Sea salt
- 2 fresh Stonegate Estate Organic egg yolks
- 1 shallot very finely diced
- 2 tbls of tarragon vinegar (or white wine vinegar, if you don’t have it)
- 125g cold butter cut into small cubes
- 2 tbls of very finely sliced chives
- 2 tbls of finely chopped parley
- A small bunch of fresh tarragon leaves picked and finely chopped
- freshly ground black pepper
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