Tarragon steak with bearnaise sauce

Serves 4

4 thick steaks
Salt and freshly ground black pepper
200g unsalted butter, diced
2 shallots, finely chopped
2 tarragon sprigs,  plus 2 tbsps chopped tarragon
3 tbsps white wine vinegar
1 bay leaf
3 egg yolks
Lemon juice
1 tbsp vegetable oil

Step 1) Prepare the steaks by trimming the fat and seasoning on both sides. 

Step 2) Melt the butter in a small saucepan. Skim off any foam and slowly pour the butter into a jug, leaving the white sediment in the saucepan. Discard the sediment and leave the clarified butter to cool.

Step 3) Put the shallots, tarragon sprigs, vinegar, bay leaf and 1 tbsp water a small saucepan and heat until reduced by half. Cool slightly then strain into a heatproof bowl and whisk in the egg yolks. Set the bowl over a pan of gently simmering water, making sure that the base of the bowl is not touching the water. Use a balloon whisk to mix evenly.

Step 4) Turn off the heat but leave the bowl in place. While whisking, pour in the clarified butter in a thin steady stream until the sauce has thickened. Stir in the chopped tarragon and seasoning to taste, adding a squeeze of lemon juice if you feel it needs a little extra tang. Cover the bowl with a lid to keep warm while cooking the steaks.

Step 5) Heat the oil in a frying pan and when very hot, add the steaks and fry as preferred. Transfer to warm plates and spoon over the sauce.

Recipe by Joanna Farrow

Looking for more delicious recipes? Why not try Country Homes & Interiors' simple smoked trout pate with beetroot relish, and for dessert, their mouth-watering ginger panna cotta?    

Chosen by Country Homes & Gardens