Ingredients

Method

For the Béarnaise sauce:
• 200 g butter, cubed
• 1⁄4 cup white wine vinegar
• 2 T water
• 2 shallots, finely chopped
• 3 free-range egg yolks
• 2 T smoked paprika
• sea salt and freshly ground green peppercorns, to taste
• 2 x 700 g thick-cut beef rump steaks 2 x 700 g
• sea salt and freshly ground black pepper, to taste
• 50 g Parmesan, grated, for sprinkling

Method

Ingredients

1. To make the Béarnaise sauce, melt the butter in a small saucepan over a very low heat, then set aside.

2. Place the vinegar, water and shallots into another small saucepan, bring to the boil, then cook until the liquid has reduced to 1 t. Strain the liquid into the reserved butter and discard the solids.

3. Using a hand-blender or whisk, mix the egg yolks and paprika, then slowly add the butter-and-vinegar mixture, whisking continually, until fully incorporated. The sauce should be thick and creamy. Season to taste.

4. Cut the steak in half lengthways, then thread onto skewers.

5. Braai the skewers to your liking, then allow to rest.

6. Serve the skewers with the Béarnaise sauce, seasoned to taste. Sprinkle with Parmesan.

Cook’s note: Place the Béarnaise sauce in a bowl over a saucepan of warm water to prevent it from separating.

Find more beef recipes here

Photographs: Jan Ras