New York strip Steak with Béarnaise Sauce

 

Prep: 20 mins, plus standing
Cook: 25-35 mins, plus resting

 

• 4 porterhouse steaks, or entrecote,

• 225 g/8 oz each

• 1 tbsp olive oil or clarified butter

• salt and pepper

• sautéed potatoes or chips, to serve

  (optional)

Béarnaise Sauce

• large bunch fresh tarragon

• 1 shallot, finely chopped

• 100 ml/3 1/2 fl oz white wine vinegar

• 4 peppercorns

• 2 egg yolks

• 200 g/ 7 oz butter, cut into

• small cubes

1. Take the steaks from the fridge 30 minutes before cooking.

2. To make the béarnaise sauce, remove the most tender leaves of the tarragon, finely chop and set aside. Roughly chop the tougher parts and add them to a small saucepan with the shallot, vinegar and peppercorns and simmer until it has reduced to about one tablespoonful. Strain through a sieve into a clean heatproof bowl.

3. Prepare a small saucepan of water and bring it to the boil, place the bowl on top, and gently whisk in the egg yolks until the mixture thickens a little. Add the butter a piece at a time and whisk it in until the sauce is thick. Add the chopped tarragon leaves and mix in. Taste and add salt if needed. Turn off the heat and cover to keep warm while you cook the steaks.

4. Season the steaks with pepper and salt then brush with the oil. Heat a grill pan to high and add the steaks. Cook quickly for 3-4 minutes on each side, check that they are nicely seared, then cover and leave to rest for 3 minutes before serving.

5. Stir the sauce in case it has separated, then serve the steaks on lightly warmed plates with sautéed potatoes and the béarnaise sauce spooned over the top.