|Preparation Time||30 minutes|
|Cooking Time||15 minutes|
|4 rump or rib eye steaks||65ml (1/4 cup) Champagne or white wine vinegar|
|olive oil||65ml (1/4 cup) good white wine|
|coarsely ground black pepper||2 Tbsp minced shallots|
|3 Tbsp chopped tarragon leaves, divided|
|freshly ground black pepper|
|3 extra-large egg yolks|
|255g unsalted butter, melted|
- Put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
- Whisk the cooled mixture with the egg yolks and 1 teaspoon for 30 seconds.
- Slowly pour the hot butter into the mixture while stirring. A blender or electric whisk can also be used.
- Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black pepper on both sides.
- Heat a thin layer of olive oil in a large sauté pan over high heat until its almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 5 to 7 minutes, turning once, until very rare in the middle. Remove to a warm plate, cover tightly with aluminium foil and allow to sit for 10 minutes.
- Serve with the béarnaise sauce on the side.
Note: To make the sauce in advance, prepare an hour before serving and allow to sit in the blender. Before serving, add 1 tablespoon of hot tap water and blend for a few seconds.