Total recipe

Calories~2,150 kcal

Protein~100 g

Carbs~15 g

Fat~185 g

Fiber~2 g

Sugar~3 g

2 servings

Calories~1,075 kcal

Protein~50 g

Carbs~8 g

Fat~93 g

Fiber~1 g

Sugar~2 g

Steak and Béarnaise

INGREDIENTS

11 total

  • 3 tbsp of white wine vinegar

  • 0.25 tsp of ground mace

  • 2 sirloin steaks, at room temperature

  • 0.5 small echalion shallot, finely sliced

  • 0.5 tsp of black peppercorns

  • 65 g of cold unsalted butter, cubed

  • 10 g of tarragon, finely chopped

  • 2 tsp of (approx.) sunflower oil, for brushing

  • 1 medium egg yolk

  • 2 portions dressed salad, to serve (optional)

  • 2 portions oven chips, to serve (optional)

METHOD

  • Step 1

    For the béarnaise, put the vinegar, shallot, peppercorns and mace in a small pan with 3 tbsp water. Bring to a simmer; reduce for 1-2 mins, until there’s about 2 tbsp liquid left. Strain the reduction into a jug and set aside.

  • Step 2

    For the steak, heat a heavy-based griddle over a high heat until smoking. Brush the steaks with oil and season with fine salt. Cook for 2 mins each side (for medium rare), pressing down with tongs to cook evenly. Turn fat-side down for 30 secs, then transfer to a plate, loosely cover with foil and leave to rest.

  • Step 3

    Meanwhile, half-fill a small pan with boiled water and pop over a low heat – it should be steaming, not bubbling. Put the egg yolk in a heatproof bowl that fits snugly over the pan, add 1 tbsp of the béarnaise reduction to the egg and whisk for 1-2 mins until foamy. Whisk in the butter, 1 cube at a time, until melted and thickened to the consistency of double cream – if it gets too thick or starts to look greasy, add a splash of cold water and carry on until all the butter is added. Season to taste with salt, adding more reduction for extra acidity. Stir through the tarragon and any resting juices from the beef.

  • Step 4

    Serve the steak with the béarnaise, chips and dressed salad, if you like.