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Dry-aged club steak with béarnaise sauce
30 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 568
  • Fat about 44g
  • Carbohydrates about 5g
  • Protein about 36g
This is needed
This is needed for 4 people
Béarnaise sauce
  • 1 dl white wine
  • 1 tbsp white wine vinegar
  • 1 shallot, finely chopped
  • 5 peppercorn, crushed
  • 2 sprigs tarragon, roughly chopped
  • 2 egg yolk
  • 100 g butter, cut into pieces
  • 1 tbsp tarragon, finely chopped
  • a little salt
Charcoal/gas/electric grill
  • 1 club steak dry-aged (approx. 600 g)
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 500 g green asparagus, woody ends removed, halved lengthwise
  • 0.5 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Béarnaise sauce
Place the wine and all the other ingredients up to and including the peppercorns in a pan, reduce to approx. 2 tbsp, strain the liquid into a thin-sided bowl, leave to cool. Stir in the egg yolks, suspend the bowl over a pan of simmering water (do not allow the base of the bowl to touch the water), whisk constantly until the sauce is light and foamy. Gradually whisk in the butter. Continue to whisk until the sauce becomes creamy. Remove the bowl from the heat, briefly continue whisking. Add the tarragon, season with salt.
Charcoal/gas/electric grill
Brush the steak with oil, season with salt. Grill the steak over/on a medium heat (approx. 200 °C for approx. 6 mins. on each side. Cover the steak and leave to rest for approx. 5 mins. Mix the asparagus with the oil. Grill the asparagus over/on a medium heat (approx. 200 °C for approx. 8 mins., season.