Impress your friends with this gourmet dish.
For the Bernaise Reduction:
Combine all ingredients in a pot and bring to the boil and simmer. Reduce by half.
Strain through fine sieve. Cool.
For the Bernaise Sauce:
Place a Tefal saucepan half full with water, bring to the boil.
Combine egg yolk and reduction in to a large mixing bowl.
Place bowl on top of pot making sure the bowl doesn’t have direct contact with water. Using a large whisk beat the mixture over the hot water rotating the bowl so that the mixture doesn’t catch the sides.
Once the sabayon starts to go a pale yellow creamy colour and is thickened, remove from the heat and place bowl on a wet tea towel.
Add the melted clarified butter in a steady slow stream while continuously whisking until all the butter is incorporated and the mixture has thickened slightly.
Season with salt and fresh ground pepper, add herbs and fold through.
Keep in a warm place until serving.
For the steaks:
Heat the Tefal Reserve Collection grill pan over medium–high heat.
For a medium finish, cook the steaks for 4 minutes on one side, then turn over and cook for 4 minutes.
Rest the steaks on a rack over a baking tray for 4 minutes before serving.
To serve, place steak on plate, dress watercress with shallot dressing. Place on plate and spoon over béarnaise.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe created by Guillaume Brahimi with Tefal’s Reserve Collection
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