This has to be the way to a man’s heart – seared steak and tangy Béarnaise sauce. Change the salad ingredients to suit your taste or add a little cheddar cheese to the mix. If your Béarnaise splits, never fear – whisking in a tablespoon or two of mayonnaise should bring it back.
- 2 beef steaks, sirloin, scotch or fillet
- 2 tbsp olive oil
- Pepper seasoning
- Lettuce leaves
- Beetroot slices
- Cucumber, sliced
- 2 vine tomatoes, sliced
- ¼ cup white wine vinegar
- ½ onion, chopped
- 1 rosemary stalk
- 2 egg yolks
- 150g butter, melted
- 4 soft bread rolls
- Oven baked fries, to serve
- Brush the beef with oil and season well. Sear the steaks on both sides until medium rare or cooked to your liking, then rest before cutting. Prepare the salad ingredients.
- For the Béarnaise, simmer the vinegar, onion and rosemary until reduced to about 2 tablespoons. Strain off the liquid and place in a glass or stainless steel bowl with the egg yolks. Whisk
over a saucepan of boiling water until foamy and pale. Gradually add the butter while whisking until thick and creamy.
- Slice the steaks into strips and place into rolls with the salad ingredients.
Drizzle over the Béarnaise and season with cracked pepper and sea salt. Serve with oven- baked fries and tomato sauce.
Take a look at this Cauliflower fritter rolls with fried haloumi recipe here.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author