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Ploughman’s steak sandwich with béarnaise sauce

Ploughman’s steak sandwich with béarnaise sauce

Yields 2 Servings
occasions
Dinner
dairy ingredients
Butter, Cheese
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Ploughman’s steak sandwich with béarnaise sauce

INGREDIENTS

Ingredients checklist for the béarnaise sauce

DIRECTIONS

1
In a small saucepan, add the vinegar chopped shallots and place over a medium heat and allow simmering to reduce the liquid by half.
2
In a bowl over steaming water, place the egg yolks and whisk them then slowly add melted warm butter whisking all the time until you have a thick mayonnaise consistency and all the butter is added.
3
Add the reduced vinegar and shallots. Season with loads of black pepper and the freshly chopped tarragon. Add a squeeze of lemon juice. Set sauce aside.

Ingredients checklist for the béarnaise sauce

4
Heat a frying pan. Add a drizzle of oil and place the steaks in the pan. Do not agitate the steak leave it for 2 minutes then turn it over. Now add the sliced garlic and Rosemary Sprigs. Season with black pepper and add the butter then cook for a further 3 minutes. Allow steak to rest off the heat.

5
Toast the sour dough, spread with some pickle and layer with cheese slice then add sliced steak and a drizzle of the béarnaise sauce. Serve with salad leaves.

Ingredients Checklist

Ingredients checklist for the béarnaise sauce

Instructions

1
In a small saucepan, add the vinegar chopped shallots and place over a medium heat and allow simmering to reduce the liquid by half.
2
In a bowl over steaming water, place the egg yolks and whisk them then slowly add melted warm butter whisking all the time until you have a thick mayonnaise consistency and all the butter is added.
3
Add the reduced vinegar and shallots. Season with loads of black pepper and the freshly chopped tarragon. Add a squeeze of lemon juice. Set sauce aside.

For the Steak:

1
Heat a frying pan. Add a drizzle of oil and place the steaks in the pan. Do not agitate the steak leave it for 2 minutes then turn it over. Now add the sliced garlic and Rosemary Sprigs. Season with black pepper and add the butter then cook for a further 3 minutes. Allow steak to rest off the heat.

To Assemble:

1
Toast the sour dough, spread with some pickle and layer with cheese slice then add sliced steak and a drizzle of the béarnaise sauce. Serve with salad leaves.
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Both hollandaise and Béarnaise sauce use butter, emulsified with egg yolks, to make a luxurious sauce. Hollandaise is the simpler flavoured of the two, seasoned with lemon juice, whilst béarnaise uses shallots and herbs, and is acidulated with vinegar. ‘It is probably the most famous of all sauces, and is often the most dreaded…’ So […]

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