- 2 lean sirloin, rump or rib-eye steaks
- 15ml-30ml/1-2tbsp rapeseed or sunflower oil
- 4 black peppercorns, crushed
- 1 shallot, peeled and finely chopped
- 30ml/2tbsp freshly chopped tarragon
- 30ml/2tbsp white wine vinegar
- 3 egg yolks
- 175g/6oz unsalted butter, clarified
- Juice of ¼ lemon
- Salt and freshly milled black pepper
- Pinch cayenne pepper
- Freshly chopped tarragon, to garnish
- Prepare the Béarnaise sauce. To clarify the butter – Melt the butter slowly over a low heat without stirring. Remove from the heat and skim the foam off the surface. Spoon the butter into a small bowl, leaving the milky sediment behind.
- In a small pan bring the peppercorns, shallots, tarragon and vinegar to the boil and reduce to about 15ml/1tbsp.
- Remove the pan from the heat, cool slightly then strain into a heatproof bowl, whisk in the egg yolks and discard the shallot mixture.
- Set the bowl over a pan of simmering hot water. The bowl should sit just above the water. Whisk the mixture over a low heat for about 5-6 minutes, or until thick and creamy, leaving a ribbon-like trail.
- Slowly add the clarified butter, a little at a time until it becomes thick and glossy. Stir in the lemon juice, seasoning, cayenne and tarragon. Keep warm.
- Meanwhile, heat the oil in a large non-stick pan. Season the steaks and cook.
- Serve the steaks with the sauce, fat chips and a side salad.