Friday, 17 August 2012

Steak au Bernaise

As stated in previous posts I purchased Nigella's How to Eat, her first cook book published in 1998. There are 300 recipes included in this book and it is split into 9 chapters " Basics, Cooking in Advance, One and Two, Fast Food, Weekend Lunch, Dinner, Low Fat and Feeding Babies and Small Children". I have only so far made Greek Chicken and Pork Loin with roasted vegetables. Although this book is very useful the lack of pictures can make sometimes choosing a recipe from this book.
A few days ago I defrosted some sirloin steak but fancied a different sauce to go alongside my steak. In the chapter "One and Two" a recipe is provided for steak Bernaise - i've never made or tried a Bernaise sauce but with most of Nigella's recipes I thought it would be easy to tackle. I lightly seasoned my steak with peppered seasoning, and began to peel and cut 2 potatoes to make homemade chips and seasoned with paprika, pepper, salt and garlic.
The Bernaise sauce was quick, although from other pictures on the net, I doubt it turned out as well as it could. After all, I'm not the best at making sauces from scratch.
Here is my steak and chips:
 Steak and chips with the Bearnaise sauce.

Steak and chips before the added sauce.
I'm unsure whether I will make this sauce again as mine turned out a bit too watery and I much preferred steak au pouvire. I will share the recipe for the Bearnise sauce as I'm sure there are others who will appreciate Nigella's recipe for Berarnise sauce...... so here it goes.

Recipe:
1-2 shallots, chopped finely (to yield 1 tablespoon)
2 tablespoons fresh tarragon leaves, chopped, and their stalks chopped roughly and bruised.
1 tablespoon chervil, chopped.
2 tablespoon wine or tarragon vinegar.
1 teaspoon peppercorns
3 egg yolks
1 tablespoon water
200g unsalted butter, soft cut into 1 cm.
juice of 1/4 - 1/2 lemon.

Method
Put the shallot, tarragon stalks, 1 tablespoon each of the chopped tarragon and chervill leaves, the vinegar, wine and peppercorns in a heavy-based saucepan and boil until reduced to about 1 tablespoon. Don't move from the stove: this doesn't take long. Equally you can use 4 tablespoon of vinegar and omit the wine.
Press the reduced liquid through a sieve or tea strainer and leave to cool. Put egg yolks and water in a bowl. Set over a pan of water which has come to a simmer. Add the reduced and strained liquid and whisk well. Keep whisking, as you add the butter, cube by cube, until it is all absorbed. Taste, season as you wish and add lemon juice as you wish. Stir in the remaining tablespoon of fresh tarragon as you're about to serve it.

Enjoy x

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