To make the béarnaise sauce, heat the vinegar ... foil and leave to rest for 5 minutes at room temperature. Serve the steak with the béarnaise and a side of butterhead lettuce salad or green ...
For the béarnaise sauce, melt the butter in a small saucepan over a low heat. In a separate pan, make a reduction by heating the vinegar, shallots, tarragon stalks and peppercorns and cook until ...
The earliest references to the first recipe ... up is a steak and kidney pie. I use lamb kidneys here; they’ve a softer flavour than most and bring a real depth of flavour to the sauce.