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SoÌýthis week we are firing up the BBQ and cooking steak with Béarnaise,Ìý

I would like to introduce everyone to the wonderful world of the béarnaise sauce.Ìý

The first time I prepared this sauce was whilstÌýworking at my first ever kitchen job some 35 years ago! We made some 30ÌýlitresÌýof it every day.ÌýÌý

Today, béarnaise and hollandaise are as popular as ever. Think of it as a cooked mayonnaise or superÌýflavouredÌýegg sauce with richness and a certain power to lift everything you serve with it.Ìý

Not only steak, but asparagus and sautéed greens!Ìý

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Tarragon Bearnaise wÌýsirloinÌý

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Bearnaise 3 eggs, separatedÌýÌý

1/2 cup malt vinegarÌýÌý

1/2 cup waterÌýÌý

1 pkt fresh tarragon, reserve 6 leaves for laterÌýÌý

1/2 white onion, peeled and slicedÌýÌý

2 cloves garlic, crushedÌýÌý

2Ìýbay leavesÌýÌý

6 peppercornsÌýÌý

1 tsp WorcestershireÌýÌý

280gm unsalted butter, melted over a low heatÌýÌý

SeaÌýsalt and cracked pepperÌý

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Remove the steaks from the packet and allow to come up to roomÌýtemperature.ÌýÌý

To make theÌýbearnaise, start with theÌýall-importantÌýreduction. In a small pot combine theÌývinegar, water, tarragon, onion, garlic, bayÌýleaves and peppercorns. Bring to the boil and turn down to simmer for 5 minutes. Turn the reduction off and allow to infuse for 5 minutes. Before straining through a sieve. You should have 1/3 of a cup. Top up with a touch of water ifÌýyourÌýshort.ÌýÌý

Bring a medium pot 1/2 full with water to the boil and turn down to a simmer. Then take a medium sized heat proof bowl and tip in the egg yolks and the reduction. Place over the simmering water and whisk continuously until the eggs start to cook. This will happen quickly after about a minute. Once the eggs start to come away from the side of the bowl. Turn the heat off and whilst still whisking slowly pour in the melted butter, leaving the white butter milk behind. Once added remove from heat. Add in theÌýWorcestershire, season with salt, pepper and finally the remaining leaves of tarragon which has been chopped. Season and cook yourÌýsirloinÌýto a desired cooking and allow to rest.ÌýÌý

Serve alongside the steak and a good amount of BearnaiseÌýsauce.