Bearnaise sauce
Ingredients
2 shallots, finely chopped
½ tsp crushed black peppercorns
1 tbsp torn tarragon leaves
3 tbsp white vinegar
2 egg yolks
175g clarified butter
Squeeze of lemon
Salt and pepper to taste
Method
▶ Combine the chopped shallots, black peppercorns, tarragon and white wine vinegar in a small saucepan
▶ Boil and reduce in volume by half. Leave to cool
▶ Once cool, mix with the egg yolks and 3 tbsp cold water in a bowl over simmering water until a thick ribbon stage has been achieved
▶ Remove the bowl from the pan and ladle in warm clarified butter slowly, whisking continuously until it has all been added
▶ Add a squeeze of lemon juice and then season with salt and pepper, before straining through a sieve. Add some snipped tarragon leaves and keep warm
Grilled fillet steak
Ingredients
220g Wagyu tenderloin steak
Salt, pepper to taste
Dash of vegetable oil
Method
▶ Rub steak with pepper, salt and oil
▶ Cook it to taste on a very hot grill or pan, then reserve
Carrot puree
Ingredients
2 carrots
1 sliced onion
150g of butter
Method
▶ Peel the carrots and dice into small pieces
▶ Heat grill pan with butter. Add the onion and cook for 5 minutes, then the carrot and let it overcook. Check the seasoning, blend smoothly and reserve
Chunky chips
Ingredients
One desiree potato
Vegetable oil for frying
Method
▶ Peel and cut the potatoes into required size
▶ Simmer in salted water until well cooked then remove, drain and cool
▶ Fry at 180°C for 2 minutes then remove from fryer and allow to cool
▶ Finish in fryer at 210°C until golden brown
▶ Finally, warm all the prepared items. Dress the plate as in the picture above, adding some fresh micro herbs and Maldon salt
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