RIBEYE ON THE BONE WITH BÉARNAISE SAUCE

Illustration Kohl Tyler-Dunshea / Recipes by Chef Paul Hoather

	2 x 500g ribeye steaks
	FOR THE BÉARNAISE SAUCE
	50g shallots, peeled
	1 bay leaf
	½ teaspoon peppercorns
	5g fresh tarragon
	300ml white wine vinegar
	150g butter
	2 egg yolks
	½ teaspoon fresh tarragon, chopped

1.	Put the shallots, bay leaf, peppercorns tarragon and white wine vinegar into a saucepan.
2.	Bring to the boil and cook until reduced by half.
3.	Strain the liquid into a bowl and cool until needed.
4.	This makes more vinegar reduction than is needed for the sauce, but it can be stored for several months in the fridge.
5.	To clarify the butter, melt it then let it cool until the buttermilk separates from the butter and can be skimmed off.
6.	Keep the clarified butter warm.
7.	Combine the egg yolks with 20ml of the cold vinegar reduction in a saucepan with sloping sides.
8.	Whisk until light and frothy, about 30 seconds.
9.	Heat the yolks over a medium to high heat, whisking rapidly until the sauce is thickened and has tripled in volume.
10.	Take off the heat and keep whisking to avoid overcooking and splitting the sauce.
11.	Slowly stir in the warm clarified butter, then stir in the chopped tarragon.
12.	Check the seasoning and thin the consistency with some warm water if necessary.
13.	To cook the steaks, preheat the oven to 180°C.
14.	Heat a frying pan until hot, then add the steaks and cook on both sides until golden.
15.	Transfer to the oven for 10 minutes, then remove and rest for 7 minutes.
16.	Serve with the Béarnaise sauce.