Steak with béarnaise sauce

This butter sauce is traditionally flavoured with tarragon – that is the main difference between hollandaise and béarnaise.

SERVES 4-6

> 1 onion, finely chopped

> 2 garlic cloves, very finely chopped

> 6 black peppercorns

> 5 ml dried tarragon

> 60 ml white wine vinegar

> wood or charcoal for braaiing

> 1 large beef fillet or 6 sirloin steaks

> 45 ml olive oil

> salt and freshly ground black pepper

> juice and zest of 1 lemon

> 2 eggs, separated

> 500 g butter, melted

First prepare the sauce Place onion, garlic, peppercorns, tarragon and vinegar in a small pot. Bring to the boil over high heat and allow two-thirds of vinegar boil away. Strain mixture to get rid of all the flavourings and allow vinegar reduction to cool. Get your fire ready for red-hot coals. Place meat in a braai casserole and drizzle olive oil over. Season with salt and pepper, and add lemon juice and zest.

Make sure meat is evenly coated. If you are using sirloin, place steaks upright on a grid, with the fatty backsides down, about 15 cm above coals, and allow fat to render – otherwise skip this step. Then place steaks or fillet flat on the grid and braai

5-6 minutes per side for medium, or longer as preferred. Return meat to casserole and allow to rest for 5 minutes. Meanwhile, finish the sauce: Place egg yolks and vinegar in a glass measuring jug with a volume of 500 ml. Rest a stick blender directly on the bottom of the jug and switch it on. While the blender is running, gradually pour in the butter. Keep blending until a creamy sauce forms. Season well with salt and pepper. If you’re using fillet, cut it into slices. Place fillet slices or sirloin steaks on a serving platter and serve with béarnaise sauce and a side of your choice.