001
Ingredients
6 Tomahawk Steaks
Bearnaise
3 eggs, separated
1/2 cup malt vinegar
1/2 cup water
1 pkt fresh taragon, reserve 6 leaves for later
1/2 white onion, peeled and sliced
2 cloves garlic, crushed
2 bay leaves
6 peppercorns
1 tsp Worcestershire sauce
1 tbsp tomato sauce
280gm unsalted butter, melted over a low seat
Seasalt and cracked pepper
Mixtures of greens:
Kale, Spinach, Silverbeet, Spring Peas
1 tsp cooking oil
002
Method
Allow the Tomahawks to come up to room temperature
and light your Engel fire.
To make the Béarnasie, start with the all important reduction. In a small pot combine the vinegar, water, tarragon, onion, garlic, bay leaves 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 if your short.
Bring a medium pot half full with water to the boil and turn down to a simmer. 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 the Worcestershire, tomato sauce. Season with salt, pepper and finally the remaining leaves of tarragon which has been chopped.
Season and cook your sirloin to a desired cooking and allow to rest.
For the greens, heat a EngelElzen pan and drop in the leaves with a touch of oil adding in small amounts of water if required to wilt.
Serve alongside your steak and bearnaise.
