Dry Aged and well Hung:

Dry Aged and well Hung:
Are you a steak fetishist?
The sight of that ageing flesh and the whiff of fat edging close to rancid perfection
Hues who says of the prospect of a 400- day ageing :
You,ll get a taste of blue cheese and truffle
Is that what you want?

Bearnaise Sauce

Classic sauce to go with Steak
2 shallots,peeled and finely chopped
3 tbsp fresh tarragon, chopped
3 tbsp white wine vinegar
1 tsp peppercorns crushed
4 egg yolks
200 g unsalted butter
Juice of half a lemon
Method
Put the shallots in a pan with tarragon,vinegar,peppercorns and 1 tbsp water.
Boil to reduce by half.
Cool,then add egg yolks and whisk in a bain-marie until light and creamy
Take off the heat and slowly whisk in butter.
Season with lemon juice. Serve.

Things to note: Can easily go wrong in the process of cooking and curdling when whisking in the butter!
#Steak #Bearnaise