Steak with béarnaise sauce

By Birgitta

Tarragon is an essential ingredient in this classic sauce. There are few more addictively tasty combinations than a perfectly cooked steak and a big dollop of béarnaise - well, perhaps a few fat chips, too, if you're aiming for nirvana.

Hugh Fearnley-Whittingstall

Ingredients

• 3 tbsp cider vinegar
• 5 black or green peppercorns
• 1 small bay leaf
• 1/2 shallot, peeled and finely chopped
• 1 sprig tarragon, plus 1 tsp
• chopped tarragon leaves
• 1 sprig chervil, plus 1 tsp chopped chervil (optional)
• 2 good steaks
• 150 g unsalted butter
• 1 large egg yolk
• Salt and freshly ground black pepper

Details

Servings 2
Adapted from guardian.co.uk

Preparation

Step 1

Put the vinegar, peppercorns, bay leaf, shallot, tarragon sprig and chervil sprig, if using, in a small pan and bring to a boil. Simmer until reduced to about a tablespoon of liquid, then strain into a small bowl.

Now cook the steaks as you like them. While they're resting on a warm plate, finish the sauce. Melt the butter over a low heat. Put the egg yolk in a bowl, mix in the vinegar reduction, then whisk in the warm butter a bit at a time until you have a loose, mayonnaisey consistency. Mix in the chopped herbs, taste, season and serve at once with your steaks.