Grilled rib eye steak with mustard béarnaise

Grilled rib eye steak with mustard béarnaise

Serving size: Serves 4
Cuisine type: French
Cooking time: Less than 60 minutes
Course: Main
Cooking method: grill


INGREDIENTS

4 large rib-eye steaks
1 tablespoon olive oil
sea salt flakes

Béarnaise sauce
1 small golden shallot, chopped finely
1 tablespoon roughly chopped fresh tarragon leaves
1 teaspoon whole black peppercorns
2 tablespoons white wine vinegar
3 egg yolks, beaten lightly
250g unsalted butter, melted
1 tablespoon finely chopped fresh tarragon leaves, extra
1 tablespoon seeded mustard
sea salt and freshly ground white pepper
green beans, to serve
METHOD

Preheat a barbecue or grill plate to very hot. Brush steak with oil and season lightly with sea salt. Cook 5-6 minutes each side or until cooked as desired. Set aside, covered, to rest while you make the béarnaise.

Place the shallot, roughly chopped tarragon, peppercorns and vinegar in a small saucepan. Bring to a simmer and cook until reduced by half. Strain into a medium bowl that will fit over a medium saucepan.

Bring a medium saucepan half-filled with water to a light simmer. Place the bowl over the saucepan (ensuring that bowl does not touch water) and add eggs. Whisk vigorously until eggs are frothy, being sure not to scramble eggs, by removing from heat periodically if the bowl gets too hot.

Slowly incorporate melted butter, leaving behind white milk solids that are settled at the bottom. Whisk vigorously while incorporating. Remove from the heat when sauce is thick and creamy.

Stir through finely chopped tarragon and seeded mustard, season well with sea salt and white pepper. Keep warm until ready to serve with roast.

Serve steaks with a spoonful of béarnaise and some blanched green beans. Serve remaining sauce separately.



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