Grilled Striploin with “Béarnaise” Sauce

Ingredients

• “Béarnaise” Sauce

  • 1 medium red onion, finely chopped (150 g)
  • 3 black peppercorns (2 g)
  • 1 and a half teaspoons dried tarragon leaves (0.5 g)
  • half cup white wine vinegar (100 ml)
  • 4 tablespoons dry white wine (60 ml)
  • half cup water (100 ml)
  • 4 free-range egg yolks (80 g)
  • 1 and a half cups unsalted butter, chilled, cut into small cubes (150 g)
  • 2 pinches salt (0.8 g)

• Steak

  • 6 thick beef striploin steaks (1.2 kg)
  • 2 tablespoons oil
  • 1 teaspoon salt (5 g)
  • 1 pinch black pepper

Modo de preparo

1. Make the sauce: in a small saucepan, place the onion, pepper, 1 teaspoon tarragon, vinegar, wine, and water. Cook over low heat for 20 minutes, or until almost all the liquid has reduced, leaving the equivalent of 3 tablespoons.
2. Remove from heat, let cool, and strain into a medium heatproof bowl.
3. Add the yolk to the bowl with the strained liquid and, using a whisk, beat until smooth. Place over low heat in a bain-marie (do not let the bottom of the bowl touch the water), and cook, whisking vigorously without stopping and gradually adding the chilled butter, for 8 minutes, or until the sauce thickens.
4. Remove from heat and add the remaining tarragon and the salt. Set aside.
5. Prepare the steak: in a large nonstick skillet, place the oil and heat over high heat. Season the steaks with salt and pepper, and fry in batches for 3 minutes on each side, or until golden brown. Lower the heat, cover the skillet partially, and cook for 5 minutes, or until the inside is cooked through. Remove from heat and serve with the reserved sauce.

Tips:

1. “Béarnaise” sauce is a French classic made with egg yolks, butter, and herbs.

2. If desired, serve with French fries as a side.