- 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 Bearnaise sauce. To clarify the butter, melt the butter slowly over 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 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.