Steak with bearnaise - tom cruise ( Eom won sik )

Steak with bearnaise

< Ingredients >

2 medium shallots, finely choppd

30 ml white or red wine vinegar

2 tbsp tarragon leaves

4 black peppercorns, cruched

30 ml white wine 

120 g butter, cut into small cubes

2 egg yolks

Salt and freshly ground pepper 

1tbsp oil

4 steaks, e.g. sirloin, eye fillet or rump

< Method of preparation >

Place the shallots, vinegar, half the tarragon, the white and crushed peppercorns in a saucepan. Bring to a simmer and cook until the liquid has reduced to about 1 tbsp.

Meanwhile, melt the butter completely in a small saucepan on low heat without boiling it.

Place egg yolks in a medium metal or glass bowl and whisk in the shallot preparation.

Position the bowl over a saucepan of hot water with the bowl touching the water.

keep the pan on low heat as the water must be hot but not boiling. continue whisking the yolks briskly. the preparation becomes foamy and thickish and doubles in volume after about 5 minutes. Turn off heat and remove bowl from pan.

While whisking continuously, poul the melted butter very slowly onto the egg preparation until it is all incorporated. The finished Sauce is creamy but not too runny.

Add remaining finely cut tarragon and season with salt and pepper.

Heat oil in a frying pan and cook steaks on both sides to your liking. 

Season steaks with salt and pepper and serve on hot plates.