Flank Steak Bearnaise Food

STEAK WITH BERNAISE

Steps:

• For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
• Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
• Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
• Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.

BEEF WITH SAUCE BEARNAISE

Steps:

• For the steak, preheat a large saute pan over medium-high heat. Oil the rump steak and then place into the preheated pan. Cook for about 2 minutes on the first side, and then flip and finish cooking the second side, about 2 minutes more. This will yield a steak that is on the rare side; cook 1 to 2 minutes longer, per side, for a more well-done piece.
• Let rest for 5 to 10 minutes.
• For the Sauce Bearnaise, put the shallot, tarragon stalks, 1 tablespoon of the chopped tarragon and the chervil, if using, and the vinegar, wine, and peppercorns in a heavy-bottomed saucepan and boil until reduced to about 1 tablespoon. Don't move from the stove; this doesn't take long.
• Press the reduced liquid through a regular or tea strainer and leave to cool. Put egg yolks and water in the top of a double boiler. Set over the bottom, in which water has come to a simmer. Add the reduced and strained liquid and whisk well. Keep whisking as you add the butter, cube by cube, until it is all absorbed. Taste, season as you wish with the salt and pepper, and add lemon juice as you wish. Stir in the remaining tablespoon of fresh chopped tarragon as you're about to serve with the steak.

CRAB STUFFED STEAK WITH A BEARNAISE SAUCE

Steps:

• Make stuffing.
• Remove crab from legs, break meat up.
• Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften.
• Add parsley, pepper and crab, stir to combine, remove and set to one side.
• Steaks.
• Cut steak horizontally through the middle being careful not cut all the way through. Open steak out so it is butterflied, take a meat mallet and pound to flaten slightly.
• Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top.
• Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure.
• Cook steaks in a hot pan 2 minutes each side to brown, Place steaks in oven proof dish and cook in a pre-heated oven of 180 degrees Celsius for 15-20 minutes depending on how thick they are for a nice pink centre.
• Sauce.
• Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken.
• Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally.
• Asparagus.
• Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon.
• Place in an oiled oven proof dish and cook for 10 minutes. They are cooked at the same temp as the steak so I just pop them in when the steaks have 10 more minutes to go.
• To Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.

STEAK WITH BEARNAISE SAUCE

Steps:

• For the sauce:.
• Put the Champagne Vinegar, white wine, shallots, 1 tablespoon of the chopped tarragon leaves, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small saucepan.
• Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons.
• Cool slightly.
• Place the cooled mixture with the egg yolks and 1 teaspoon of salt in the jar of a blender and blend for 30 seconds.
• With the blender on, slowly pour the hot butter through the opening in the lid.
• Add the remaining 2 tablespoons of chopped tarragon leaves and blend only for a second.
• If the sauce is too thick, add a tablespoon of white wine to thin.
• Keep at room temperature until serving.
• Season the steaks liberally with salt and coarsely ground black pepper on both sides.
• Heat a thin layer of olive oil in a saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute.
• Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle.
• Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes.
• Serve with the Bearnaise Sauce on the side.
• Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender.
• Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
• Enjoy!

FILLET STEAKS WITH MOCK BEARNAISE

Steps:

• Let the fillet steaks sit at room temperature for 20 minutes.
• Heat the oil in a large skillet and when it is quite hot, add the steaks with salt and pepper to taste and cook over a fairly high heat, turning them every minute, until they are cooked for 6 minutes altogether (for rare), 8 minutes (for medium-rare), and 10 minutes (for well-done).
• Meanwhile, put the lemon juice and egg yolks in the container of a blender or food processor and add salt and pepper to taste.
• Melt the butter, turn on the machine, remover the insert cap, and drizzle the hot butter in a slow, steady stream.
• When it is all incorporated, turn off the machine, add the chopped shallots and tarragon, and turn the machine on for less than 5 seconds just to combine them.
• Arrange a fillet steak on each plate and pour the mock Bearnaise on the side of each steak.
• Serve immediately.