Grilled Steak with Béarnaise
Steak from the grill with Béarnaise is a recipe featuring fresh ingredients from the Classic Sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g small, firm potatoes
- Salt
- 1 handful tarragon
- 1 handful flat-leaf parsley
- 1 handful lovage
- 130 g butter
- pepper (ground)
- 1 handful Arugula
- 1 Red Onion
- 8 radishes
- 200 g mushrooms
- 50 ml dry white wine
- 2 egg yolks
- 50 g liquid butter
- 4 rib steaks (about 160 g each)
Instructions
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1.
Cook the potatoes in boiling salted water for 20–25 minutes. Wash the herbs, shake them dry and chop separately. Mix parsley and lovage with 100 g butter. Season with salt and pepper.
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2.
Wash and dry the arugula. Peel the onion and slice into thin rings. Wash, trim and slice radishes thinly. Clean mushrooms, slice and lightly brown in remaining butter, seasoning with salt and pepper.
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3.
Whisk the white wine with egg yolks over a hot water bath until frothy. Season with salt and pepper. Stir liquid butter in a thin stream and add chopped tarragon. Remove from heat and do not reheat!
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4.
Heat a grill pan without fat and sear the rib steaks for 2–3 minutes on one side. Flip and continue cooking until red juices begin to surface. Season with salt and pepper. The steaks are now medium. Slice the meat thinly and arrange with drained potatoes on plates. Cut the potatoes lengthwise and gently press apart. Sprinkle herb butter flakes over the potatoes and drizzle Béarnaise over the meat. Mix arugula, radishes, onions and mushrooms and serve alongside.
