Béarnaise sauce is an absolute classic and will enhance further any one of our steaks from rump, fillet, sirloin to rib-eye. Rich, smooth and flavoured with tarragon, it is well worth the effort to create the ultimate steak Béarnaise.
1.Simmer the shallot and 1 sprig of tarragon in the vinegar until reduced by half.
2.Strain into a bowl over a pan of boiling water, whisking in the egg yolks, then the melted butter until you have a smooth béarnaise.
3.Turn off the heat, chop the rest of the tarragon leaves and stir into the sauce.
4.Chef's Tip: If you find your béarnaise sauce has come together a little before time, don’t keep it on the heat in case it splits. It’s better to let it cool naturally and gently reheat in its bowl over steaming water.