Seared steak with bearnaise

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Simmer shallot, sauce vinegar, sauce wine and tarragon stems until only a small concentrated pool remains.

Strain into a heatproof bowl.

Let the reduction cool slightly before adding yolks.

Add pasteurised yolks and whisk continuously over barely simmering water, with the bowl clear of the water, until thick and foamy.

Melt the sauce butter gently and keep warm without browning.

Take the yolk bowl off the heat. Whisk warm melted sauce butter into the yolks in a thin stream. Fold in tarragon leaves and sauce salt. Keep merely warm; use listed top-up water if too thick. Do not boil.

Pat intact steaks dry and season with the listed steak salt and pepper. Sear in a very hot pan with neutral oil for about 2–3 minutes per side and colour every edge. Add steak butter, garlic and thyme, lower heat and baste. For medium-rare intact steak, aim for 54–56°C before resting; cook longer to preference.

Check doneness and transfer to a warm clean plate.

Rest for 9 minutes before slicing; save the clean resting juices.

Slice across the grain and serve with warm bearnaise alongside.