Rump steak with béarnaise
In this recipe we make delicious sous vide rump steaks. The rump steak is also called the thick loin and is a very delicate and tasty piece of beef. We make a classic bearnaise sauce to go with it.
- 4 rump steaks (loin steak)
- 4 sprigs rosemary
- 2 shallots
- half lemon
- 20 grams tarragon
- 3 eggs
- 200 grams butter
Take the rump steaks out of 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 it. Heat the water bath to 55 degrees and let it warm up. Place in the water bath for 1 hour. Meanwhile, we make the béarnaise sauce.
Chop the tarragon finely. 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 fire can be turned off when it has boiled down by half. Then sieve the sauce and put it back in the pan; there is no need to put the heat back on. Then add the egg yolks one by one and keep stirring. You can also use a hand blender for this.
In another pan, melt the butter over low heat. Then add it to the other pan and keep stirring until the sauce is one. Season with pepper, salt and the remaining tarragon.
After an hour, take the steaks out of the water and let them drain on kitchen paper. Heat a cast iron pan with some groundnut oil or other oil that can get hot. Fry the steaks for 1 minute per side on a hot fire 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.