Rump skewers with béarnaise sauce recipe | Woolworths TASTE
Rump skewers with béarnaise sauce are juicy, flavourful and perfectly grilled. The creamy sauce takes this steakhouse favourite to the next level of indulgence.
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Cooking tools:
- Immersion blender
- Skewer
- Grill
- Fine-mesh sieve
- Saucepan
- Whisk
- Mixing bowl
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Serving platter
Ingredients
- 200 g butter, cubed
- 1⁄4 cup white wine vinegar
- 2 T water
- 2 shallots, finely chopped
- 3 free-range egg yolks
- 2 T smoked paprika
- sea salt and freshly ground green peppercorns, to taste
- 2 x 700 g thick-cut beef rump steaks
- sea salt
- freshly ground black pepper
- 50 g Parmesan, grated, for sprinkling
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