Mike van de Elzen: Tarragon bearnaise with sirloin and wilted greens

Tarragon bearnaise with sirloin and wilted greens

Cook time: 15 minutes

Prep time: 10 minutes

Serves: 6

6 sirloin steaks  

Bearnaise

3 eggs, separated  

1/2 cup malt vinegar 

1/2 cup water  

1 pkt fresh tarragon, reserve 6 leaves for later  

1/2 white onion, peeled and sliced  

2 cloves garlic, crushed  

2 bay leaves  

6 peppercorns  

1 tsp Worcestershire  

280gm unsalted butter, melted over a low heat  

Sea salt and cracked pepper  

Mixture of greens I used -

Kale  

Spinach  

Silverbeet  

Spring peas  

1 tsp cooking oil

Remove the steaks from the packet and allow to come up to room temperature.  

To make the bearnaise, start with the all important reduction. In a small pot combine the vinegar, water, tarragon, onion, garlic, bay leaves and peppercorns. Bring to the boil and turn down to simmer for 5 minutes. Turn the reduction off and allow to infuse for 5 minutes. Before straining through a sieve, you should have 1/3 of a cup. Top up with a touch of water if you're short.  

Bring a medium pot 1/2 full of water to the boil and turn down to a simmer. Then take a medium-sized heat proof bowl and tip in the egg yolks and the reduction. Place over the simmering water and whisk continuously until the eggs start to cook. This will happen quickly after about a minute. Once the eggs start to come away from the side of the bowl, turn the heat off and whilst still whisking slowly pour in the melted butter, leaving the white butter milk behind. Once added, remove from heat. Add in the Worcestershire, season with salt, pepper and finally the remaining leaves of tarragon which has been chopped. Season and cook your sirloin to a desired cooking and allow to rest.  

Quickly sauté the greens of in a hot pan with the oil and add a touch of water if required  

Serve alongside the steak and a good amount of bearnaise sauce. 

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News talks 'B and Me.

Speaker 2 (00:13):
Now is our resident chef, Mike Vander Allison.

Speaker 3 (00:15):
Good morning, Good morning.

Speaker 2 (00:17):
Would you spend thirty two minutes to boil an egg?

Speaker 3 (00:20):
Negative?

Speaker 2 (00:21):
How long does it take you boil egg?

Speaker 3 (00:24):
Would I would bring the water to the ball, I'll
drop the egg in, and I cook it for five minutes.
After five minutes, take it out, and then it's good
to go boiled five.

Speaker 2 (00:32):
Minutes, easy as there we go. Thank you very much.
I like that approach. You've got a very tasty sounding
recipe for us today, Terragan Baronet's worth a surloin and
wilted greens. Wilted greens, if you think about it, doesn't
sound great, but there is something about it which does
sound yummy.

Speaker 3 (00:49):
I don't know why it is. It is, it's just
it seems like silver bean kale, those sort of lad Yeah,
you don't want to overcook them, and nor do you
want to have them raw. So just heat up a pan,
get it really hot, and then just drop and a
tap to oil, and then put your wilter greens in
a little bit of flaky salt, maybe a touch of
water to get it going, and then just saute sorte
into it just collapses. Serve, brilliant.

Speaker 2 (01:13):
There we go, brilliant, brilliant. You've got a bit of
wind coming through there. We're going to get you to
whip through the recipe.

Speaker 3 (01:20):
I am sitting in the middle of a park. Wonderful,
it's nice though, It's a lovely day to sit in
a park. Yeah. Absolutely, Okay, So this is a tarragon burnets.
So what you want to do to start us off
is two hundred and eighty grams of unsalted butter. Just
pop that into a little saucepan and just slowly bring
that up to the ball to basically clarify or melt butter.
Into another small little pot you want to make the reduction.

(01:42):
So the reduction is the base for the baronet sauce.
So into a small pot, add half a cup of
malt vinegar, half a cup of water, one packet of
fresh tarragon, but just reserve a couple of the leaves
because we're going to put them in afterwards. So popping
the stalks the whole lot into their half a white
onion that's just been killed in slice too close of garlic,

(02:03):
two bay leaves, six peppercorns. Pop that into a pot,
bring it up to the similar it for about five minutes,
and then turn it down and just basically turn it
off after five minutes and just let everything confuse together.
Once it's all infused, strain out all the bits that
are in there, and you should have about a third
of a cup of reduction left. If you haven't, you
could just top it up a little bit with water. Okay,
So now we're going to make the all important brunees.

(02:25):
So bring a medium pot of water to the boil,
maybe half full of water, and then take a heat
proof bowl, like a stain of steel bowl, pop three
egg yolks into it, and then you'll burnt your burnet's
reduction into it. And then pop that bowl over the
simmering heat and start to whist straight away. It's going
to take a couple of minutes for these eggs to

(02:45):
start to cook. Just don't stop. Just keep whisking whisky,
whisky and whisking, and what will happen is the eggs
will just slightly start to come away from the sides.
That tells you that they're pretty much cooked. Turn the
water off, take your mounted butter and slowly start to
pour that in at the stage. Just keep whisking, don't stop,
keep whisking whisky, whisky, and just as you're about to

(03:07):
add the last bit of butter, you'll have what we
call the butter cream right at the end. Reserve that.
Don't put that into the brunets because it can be
over salting and can overpower the brunets, So just sit
there aside. Once it's done, take your brunos out of
the boidy water over the top of the pot. Take
that away, and then I add a teaspoon nof what's
the chia sauce or what's the shire. And then this

(03:29):
is another thing which is probably not traditional, but I
actually added a teaspoon of tomato sauce. Add that in
check your see, a little bit of salt, maybe some
crack pepper, and then cover that and clean film straight away.
Leave it somewhere warm, and that brunos will stay good
as long as it stays somewhere warm, and you don't
allow it to get too cold, because then the butter
will reset. That will stay good for like two to
three hours before you need it.

Speaker 2 (03:50):
Thank you so much, Mike go and enjoy some park life.

Speaker 1 (03:53):
For more from the Sunday session with Francesca Rudkin, listen
live to use talks there'd be from nine am Sunday,
or follow the podcast on iHeartRadio