Perfect steak with sauce Bernaise
TM6

Perfect steak with sauce Bernaise

3.8 (4 ratings)

Ingredients

  • 2 beef fillet steaks (3-6 cm thickness)
    or beef rump steak (3-6 cm thickness)
  • sea salt, to season
  • ground black pepper, to season
  • olive oil, to drizzle

Bernaise sauce

  • 4 - 5 sprigs fresh tarragon, leaves only; stalks reserved
  • 80 g eschalots
  • 80 g white wine vinegar
  • 180 g unsalted butter, cut into pieces
  • 4 egg yolks
  • ½ - 1 tsp salt
  • 2 pinches ground black pepper

Nutrition
per 2 portions
Calories
12618.4 kJ / 3015.9 kcal
Protein
149.4 g
Carbohydrates
19.8 g
Fat
258.2 g
Saturated Fat
137.3 g
Fibre
3.2 g
Sodium
2152.8 mg

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