Fried Steak with Bearnaise Sauce

Ingredients

• Beef top sirloin

  Steak, separable lean and fat, trimmed to 0" fat, select, cooked, broiled

  2 steak (yield from 505 g raw meat) or 750g

• Butter

  Unsalted

  25g

• Rice wine vinegar

  6 tbsp or 89g

• Peppercorn

  Whole peppercorns, black

  1 tbsp or 6g

• Bay leaf

  Spices

  2 tsp, crumbled or 1g

• Tarragon

  Spices, dried

  1 tsp, leaves or 0.6g

• Shallots

  Raw

  20g

• Egg yolk

  Raw, fresh

  4 large yolk (separated from white) or 68g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Butter

  Unsalted

  1 cup or 227g

Directions

1. Trim any excess fat from the steaks, then season both sides.
2. Put the first five ingredients (for the sauce) in a small pan and simmer until reduced to 30 ml/2 tbsp of liquid when strained through a sieve (strainer).
3. In a heatproof bowl set over a pan of gently simmering water, beat 4 egg yolks. Season. Beat in the strained vinegar liquid, then add 225 g/8 oz/1 cup of unsalted butter, which has been cut into cubes, one cube at a time. Serve with the steak.
4. Melt the 25 grams of butter in a frying pan and cook the steaks for about 3 minutes on each side for medium rare. Cook for a little longer if you like your steak well cooked.