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Small Sirloin Steaks with Béarnaise
Small broiled sirloin steaks over 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
Use six intact small sirloin steaks weighing four ounces each, without mechanically tenderizing them. Mix the one tablespoon refined sunflower oil, separate one teaspoon salt and separate half teaspoon freshly crushed white pepper on a plate and repeatedly turn the steaks in this seasoning.
Step 4
Arrange on a clean broiler and broil for about five minutes on each side, continuing until every thickest centre reaches at least 145°F. Transfer to a clean warm dish and rest for three minutes. Spread the complete freshly made hot Béarnaise on a hot serving dish, arrange the steaks over it and serve promptly.
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