Rump steak with béarnaise

Ingredients:

• 4 rump steaks (loin steak)
• 4 sprigs of rosemary
• 2 shallots
• half a 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. Béarnaise 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 of the white wine vinegar, the juice of half a lemon and finely chopped shallots. The heat can be turned off when it has reduced by half. Then sieve the sauce and place it back in the pan, the heat does not need to be on anymore. 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 on low heat. Then add it to the other pan and keep stirring until the sauce is one whole. Season with pepper, salt and the remaining tarragon.
3. Finishing: Remove the steaks from the water after an hour and let them drain on kitchen paper. Heat a cast iron pan with some peanut oil or other oil that can get really hot. Fry the steaks for 1 minute on each side on a high heat and add the sprigs of rosemary. 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.

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]