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🍽️ Grilled steak with béarnaise sauce and carrots

827 kcal · 30 min · 4 servings

Ingredients

• 250 g fresh watercress
• 300 g fresh baby carrots
• salt
• 4 beef fillet steaks (from the rump, 180 g each)
• pepper (from the mill)
• 2 tbsp vegetable oil
• 200 g butter
• 1 shallot
• 50 ml dry white wine
• 50 ml white wine vinegar
• 3 egg yolks
• 30 g butter
• 2 sprigs tarragon

Instructions

1. 1. Wash the cress and dry it gently.
2. 2. Peel the carrots, but leave 1 cm of the green top on.
3. 3. Cook the carrots for 3 to 4 minutes in boiling salted water (this is called blanching).
4. 4. Remove the carrots from the water and shock them immediately with cold water.
5. 5. Let the carrots drain well.
6. 6. Wash the steaks and pat them dry with a kitchen towel.
7. 7. Season the steaks with salt and pepper.
8. 8. Heat oil in a grill pan.
9. 9. Sear the steaks on both sides over high heat.
10. 10. Reduce the heat and finish cooking the steaks until they reach your desired level of doneness.
11. 11. Melt the butter in a pot.
12. 12. Remove the white foam from the surface of the melted butter.
13. 13. Peel the shallots and chop them finely.
14. 14. Put the shallots, wine, and vinegar into a small pot.
15. 15. Simmer the liquid over medium heat without a lid until it has reduced by half (this takes about 10 minutes).
16. 16. Let the liquid cool down completely.
17. 17. Pour the cooled liquid through a fine sieve.
18. 18. Place a bowl with the egg yolks over a pot with hot, but not boiling water (bain-marie).
19. 19. Whisk the egg yolks with the prepared broth until creamy, but do not let them get too hot.
20. 20. Remove the bowl from the heat.
21. 21. Add the butter drop by drop first, then in a thin stream while stirring constantly.
22. 22. Continue stirring until a creamy and glossy sauce has formed.
23. 23. Season the sauce with salt and pepper.
24. 24. Toss the carrots in the remaining melted butter.
25. 25. Season the carrots with salt and pepper.
26. 26. Mix the carrots with the cress.
27. 27. Place the vegetable-cress mixture on the plates.
28. 28. Place one steak on each plate.
29. 29. Drizzle some béarnaise sauce over the steaks.
30. 30. Garnish the dish with fresh tarragon and serve.

Nutrition per serving

• kcal: 827
• Protein: 48 g · Fett/Fat: 67 g · Carbs: 7 g