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Spring Lamb Steaks with Béarnaise
Pan-fried spring-lamb leg steaks with fresh watercress and warm tarragon Béarnaise.
Method
Steps
Step 1
For the Béarnaise, peel and finely chop the four small shallots and wash and chop the one fresh tarragon branch. Freshly crush whole white peppercorns and measure one teaspoon freshly crushed white pepper for the sauce. Put these in a small saucepan with the two tablespoons white-wine vinegar and reduce gently by half. Press through clean food-safe cloth into a second small saucepan.
Step 2
Gently melt the two and a half ounces butter without browning and keep hot. Add the two commercially pasteurized egg-yolk equivalents to the warm strained reduction and whisk briskly over very gentle heat for about four minutes without boiling. Gradually whisk in the hot melted butter, mixing continuously over gentle heat. Add the one saltspoon salt and half a saltspoon cayenne, mix for a minute, then stir in the half teaspoon freshly chopped parsley. Keep briefly warm without boiling and serve promptly; avoid a prolonged lukewarm hold.
Step 3
Have a butcher cut three even spring-lamb leg steaks about one inch thick and about three-quarters of a pound each. Gently flatten with the flat of a cleaver and make small incisions in the skin only around the edges. Season all over with the separate one teaspoon salt and remaining half teaspoon freshly crushed white pepper.
Step 4
Heat the two tablespoons rendered pork lard thoroughly in a frying pan and arrange the steaks in one uncrowded layer. Fry briskly for about six minutes on each side, continuing until every thickest centre reaches at least 145°F away from bone. Transfer to a clean warm dish and rest for three minutes.
Step 5
Decorate with a little washed watercress and serve promptly with the complete freshly prepared warm Béarnaise in a separate sauce bowl.
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