Rump steak with béarnaise

Author: Givan van Souvy

Persons: 4

Temperature: 55

Cooking time: 1 hour

Prep time: 30 minutes

Ingredients:

• 4 rump steaks (loin steak)
• 4 sprigs of rosemary
• 2 shallots
• half lemon
• 20 grams of tarragon
• 3 eggs
• 200 grams of butter
• salty
• pepper

Preparation:

1. Preparation -

   Remove the rump steaks from the refrigerator and let them come to room temperature. Season both sides well with salt and pepper. Place the steaks in a vacuum bag and vacuum seal it. Heat the water bath to 55 degrees and let it warm up. Place in the water bath for 1 hour. In the meantime we make the béarnaise sauce.

2. Bearnaise Sauce -

   Finely chop the tarragon. Separate the egg yolk from the egg white. We only use the egg yolk for the sauce. Make a sauce from the white wine vinegar, the juice of half a lemon and finely chopped shallots. The fire can be turned off when it has reduced by half. Then strain the sauce and place it back in the pan; the heat no longer needs to be turned on. Then add the egg yolk one by one and keep stirring. You can also use a hand blender for this.

   Melt the butter in another pan over low heat. Then add this to the other pan and keep stirring until the sauce is one whole. Season with salt, pepper and the remaining tarragon.

3. Finish off -

   After an hour, remove the steaks from the water and let them drain on kitchen paper. Heat a cast iron pan with some peanut oil or other oil that can get hot. Fry the steaks on hot fire for 1 minute per side and add the rosemary sprigs. Let the pan do the work, so do not move the steaks during the minute. Let the steaks rest and serve with the béarnaise sauce.