Ingredients
50ml white vinegar
250ml Lambrusco wine
Touch of chopped Tarragon
4 egg yolks at room temp
80g salted butter at room temp
Grass Fed Rump Steaks
Method::
Simmer the wine and vinegar till reduced to <60ml. 30 minutes. Remove from the heat and add in the finely chopped tarragon and stand 30 minutes. You can do this step well ahead of time.
In a double boiler bowl whisk egg yolks. Keep whisking till it thickens. 3 minutes. Do not allow to get too hot and scrap the edges constantly. Add in the wine mixture slowly while whisking.
Remove the saucepan with the bowl still on top to the bench and whisk in the butter at about a teaspoon full at a time. This process should take 3 - 4 minutes. Serve immediately.
Its really important that you add a small amount of butter and whisk this into a stiff emulsion first. If this is not done correctly you will have a runny sauce rather than the spongy, fluffy texture that makes a real Bearnaise.
A great Bearnaise Sauce must be spongy and delicate. Stand a teaspoon in
it thick. If the sauce is runny it has failed. Once mastered this is
really easy. Do not overheat the eggs. Put a
small amount of very soft butter and whip longer than you might think to
get the emulsion started.
Its amazing how much influence one man can have. In the early 1990's The Keg (a Canadian chain restaurant) opened a pilot restaurant near my home. I really didn't think much of their menu so I settled into having a Rump steak and insisted on Butter, Hot English Mustard and Worcestershire sauce on the side. When I first ordered this I made them run across the road and buy the mustard and sauce. The maitre D took great interest in how I would spread the steak with butter and as this melted add the sauce and then dabbed on mustard. (suedo Steak Dianne.) Anyway a little later this is what they were advertising on TV. Thinking this is how Australians eat steak. I am the only person I have ever seen eat steak this way. And it is good. Not so much a recipe as an over use of condiments. Needless to say the Keg didn't last long.
Its amazing how much influence one man can have. In the early 1990's The Keg (a Canadian chain restaurant) opened a pilot restaurant near my home. I really didn't think much of their menu so I settled into having a Rump steak and insisted on Butter, Hot English Mustard and Worcestershire sauce on the side. When I first ordered this I made them run across the road and buy the mustard and sauce. The maitre D took great interest in how I would spread the steak with butter and as this melted add the sauce and then dabbed on mustard. (suedo Steak Dianne.) Anyway a little later this is what they were advertising on TV. Thinking this is how Australians eat steak. I am the only person I have ever seen eat steak this way. And it is good. Not so much a recipe as an over use of condiments. Needless to say the Keg didn't last long.
Rump Steak with Bearnaise sauce
The Best Bearnaise Sauce Recipe
The Best Bearnaise Sauce Recipe
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