Steak Butter Béarnaise. A classic French sauce with a very naughty steak butter twist, I have a real thing about finding uses for the delicious basting butter we use on our steaks.. this is right up with the best applications of that. Aside from the Beurre noisette addition this is a very classic method robuchon style - the buttery acidic herby goodness is just a beautiful vehicle to cut through a rich meaty steak. 75ml white wine vinegar Juice of 1/2 a lemon 1 shallot 1 tsp peppercorns Few tarragon stalks with leaves 3 large egg yolks 175g butter Pinch of cayenne pepper 2 tbsp chopped tarragon Steaks of your choice 3-4 garlic cloves Few sprigs of thyme Few sprigs of rosemary Salt/Pepper 1. Add the vinegar, lemon, tarragon stalks, shallot, peppercorns and a pinch of salt to a pan. Reduce by at least half and strain off the liquid 2. Add the liquid to a bowl with the egg yolks and whisk over gently simmering water until it thickens. Keep on one side. 3. Rub the steak with oil and salt, sear well on both sides (this was a 12oz sirloin it took 3 mins roughly on each side) then turn the heat down add half of the butter with the garlic, thyme and rosemary. Baste the steak for 2-3 mins then rest. 4. Add the remaining butter to the steak pan and take it to a nut brown stage before straining through a sieve. 5. Whisk the steak butter into the egg mix then season to taste with salt, pepper, cayenne and tarragon #series #reels #sauce #steaks