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Ингредиенты
- 125 gm onion or possibly shallots
- 1 x red chilli
- 150 ml white wine
- 1 Tbsp. white wine vinegar
- 1/2 x level tspground cumin or possibly cumin seeds
- 225 gm unsalted butter
- 4 x egg yolks
- 1 x level tsp dijon mustard
- 1 x salt and freshly grnd black pepper
- 4 x fillet steaks each about 175g broccoli and saute/fry potatoes to serve Finely chop the onions. Deseed and finely chop the chills.
Инструкции
- Put wine vinegar cumin onions and half the chilli in a saucepan.
- Bring to the boil and bubble to reduce liquid to 2 tbsp.
- Strain and reserve liquid.
- Heat the butter in a saucepan.
- Process the egg yolks and mustard in a food processor for 2 min.
- When melted butter is very warm slowly pour it on to the Large eggs running processor at full speed.
- Blend for 2 to 3 min or possibly till sauce has thickened.
- Add in reserved chilli and reduced wine. Adjust seasoning.
- Transfer to a heatproof bowl cover with clingfilm and keep hot on the back or possibly side of the aga top. (Don't place in the simmering ovenas the Large eggs could overheat and curdle.)
- Season steaks with pepper and pan fry on the boiling platefor 4 to 6 min on each side depending on thickness for medium rare.
- If using a griddle plan preheat for 10 min on the floor of the roasting ovenbefore placing on the boiling plate. Serve with the sauce broccoli and saute/fry potatoes.
- It is vital which the butter is very warm indeed and almost starting to brown when poured on to the Large eggs as it is this heat which cooks and thickens the sauce. The bearnaise sauce can be made a few hrs ahead and chilled. Serve cool to heat over the warm steaks. The young the elderly pregnant women and those with immune deficiency diseases shouldn't eat raw or possibly lightly cooked Large eggs to avoid the possible risk of salmonella. For a faster version of this recipe rather than making the sauce buy some read ymade hollandaise and flavour it with a little chilli sauce mustard and grnd cumin.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 447 | |
| Calories from Fat 402 | 90% |
| Total Fat 45.7g | 57% |
| Saturated Fat 28.91g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 24mg | 1% |
| Potassium 95mg | 3% |
| Total Carbs 3.75g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.53g | 1% |
| Protein 0.87g | 1% |
