hobby chef
Dry aged Steak Limousin béarnaise with potato wedges, that's a mouthful of bliss!
Reverse sear the meat: 30 minutes in the oven at low temperature (60 to 70°) and then grill both sides in a hot pan. Let the meat rest under aluminum foil until it is ready to be served.Before the béarnaise, you need a gastrique: mix half a cup of water, half a cup of dry white wine and half a cup of tarragon vinegar and heat over medium heat. Chop the pealed shallots and add them to the mix with the 10 crushed peppercorns and the thyme. Reduce until about a third, then pour through a sieve. Now it’s béarnaise time: melt the butter and scoop up those flakes of egg white to get clarified butter. Beat the yolk of three eggs with a whisk. Add part of the gastrique and whisk the whole until it’s a foam. Pour the mixture into a tall saucepan on a low heat and keep whisking until you have a frothy sauce. Now pour the clarified butter little by little into the airy mixture of yolks and gastrique. You’re almost done whisking. Season with salt, pepper and a squeeze of lemon juice. Chop the tarragon leaves and chervil and mix into the béarnaise sauce.
A large steak of matured Limousin beef (about 4 cm)
2 kg of new potatoes
Half a red cabbage
1 Granny Smith apple
Dry white wine
Tarragon vinegar
3 Shallots
10 Peppercorns
Ingredients
Thyme
Dragon
Chervil
250 g + 50 g butter
3 Eggs
Half a lemon
Mayonnaise
Yogurt
Honey
Pepper
Salt
Thyme
Dragon
Chervil
250 g + 50 g butter
3 Eggs
Half a lemon
Mayonnaise
Yogurt
Honey
Pepper
Salt