Ingredients

Method

For the béarnaise:
• 2 T olive oil
• 1 shallot, finely chopped
• 4 T red wine vinegar
• 1 cup crème fraîche
• 2 T Dijon mustard
• 2 free-range egg yolks
• salt, to taste
• 2 T parsley, chopped
• 3 x 700 g Woolworths thick cut T-bone steak
• 2 T duck fat
• salt, to taste

Method

Ingredients

1. To make the béarnaise, heat the olive oil in a saucepan over a medium heat.
Add the shallot and sauté until translucent. Add the red wine vinegar and bring to a boil, then remove from the heat and whisk in the crème fraîche and mustard.
2. Rub the steak with duck fat and season with salt, then braai to your preference. When the steak is ready, heat up the béarnaise slightly and whisk in the egg yolks. Top with parsley and serve on the steak.

Find more steak recipes here.