Grilled Steak Plus Béarnaise Sauce

Making the Béarnaise Sauce

Create the Flavour Base 

Add the vinegar, wine, and tarragon to a small saucepan and increase the heat to medium-high. Let it simmer until you have just about two tablespoons of liquid left; this usually takes around 15 minutes. Don't worry if it seems like it's taking forever; good things come to those who wait! This reduction is where all the magic flavour happens.

Set Up Your Base 

Pour that lovely reduced mixture into a glass measuring cup (make sure it's narrow enough that your immersion blender fits snugly). Toss in the salt and egg yolks, give it a quick stir, and set it aside for a moment.

Get That Butter Ready 

In a small saucepan, melt the butter over medium heat until it's completely liquid. Give it a gentle swirl to let any foam settle. We want smooth, clean butter for the best results.

The Magic Moment 

Insert the immersion blender directly into the bottom of the measuring cup and begin blending. Now, here's the key: slowly drizzle in the melted butter while the blender is running. You'll watch it transform into a gorgeous, thick, creamy sauce right before your eyes. This whole process should take less than a minute, so don't blink!

Serve It Up 

Your béarnaise is ready to go immediately, no waiting around! It's best served warm and fresh.

Grilling the Steak and Veggies

Fire Up the Grill 

Preheat your grill on high for about 10 minutes to get it nice and hot. You want those grates to be properly heated through for a great sear.

Season Your Steak 

Give both sides of your steak a generous sprinkle of salt and pepper, then let it sit for about 3 minutes. This helps the seasoning get into the meat and draws out just a bit of moisture for better browning.

Grill That Beauty 

Place the steak on the hot grill and close the lid. Cook it for 3-5 minutes per side, depending on your preferred level of doneness. For a medium-rare steak, aim for about 3-4 minutes per side, adjusting the time based on your preference and the steak's thickness.

Don't Forget the Veggies 

While your steak is cooking, toss the Brussels sprouts with salt, pepper, and olive oil. Place them in a 6-inch skillet and set the skillet directly on the grill. Cook until they're as tender (or crispy) as you like them.

Bring It All Together Once everything's cooked to perfection, plate up your steak and veggies, then generously drizzle (or dollop) that beautiful béarnaise sauce over top. Now dig in and enjoy!

Notes

• Don't rush the vinegar reduction; that concentrated flavour is worth the wait.
• Ensure your butter isn't too hot when you add it to the sauce, or you may scramble the eggs.
• If your sauce breaks, don't panic! Start with a fresh egg yolk in a clean cup and slowly blend the broken sauce into it.
• The béarnaise keeps in the fridge for up to a week, so make extra for leftovers.

Original recipe by KetoConnect