Steak Night by the Marquis of Lorne

Dinner

15 MINS
|
20 MINS
|
Serves 4

The Marquis of Lorne is a Fitzroy institution. On steak night, the formula is simple: a good sirloin, a proper béarnaise, chips and salad. This is how it is done.

Ingredients

For the béarnaise sauce
1 shallot, peeled and finely sliced
50 ml (1¾ fl oz) dry white wine
50 ml (1¾ fl oz) white wine vinegar
½ bunch fresh tarragon, leaves picked and finely chopped, stalks reserved
2 egg yolks
250 ml (9 fl oz) clarified butter or ghee, kept warm
a pinch of white pepper
a pinch of fine salt
a squeeze of lemon juice
For the steaks
4 x 250 g (9 oz) sirloin steaks
a touch of neutral oil
flaky salt
To serve
chips
lightly dressed salad leaves

Method

Step 1.

For the béarnaise, place the tarragon stalks and sliced shallot in a small saucepan with the white wine and white wine vinegar. Simmer over medium heat until reduced by half. Strain and set aside. This is your béarnaise reduction.

Step 2.

Set a stainless steel mixing bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Add the egg yolks and béarnaise reduction and whisk continuously until the mixture thickens enough to coat the back of a spoon. Do not let it get too hot or the eggs will scramble. Remove from the heat and very gradually add the warm clarified butter in a slow, steady stream, whisking constantly until fully emulsified and glossy. Fold in the chopped tarragon leaves and season with salt, white pepper and a squeeze of lemon juice. Keep warm.

Step 3.

For the steaks, remove from the refrigerator and rest at room temperature for 10 minutes before cooking. Rub lightly with oil and season generously with flaky salt. Heat a barbecue grill or cast-iron griddle pan until very hot. Cook the steaks for 3-4 minutes per side until well charred on the outside. Rest for 3-4 minutes before serving.

Step 4.

Serve the steaks with chips, lightly dressed salad leaves and a sauce boat of béarnaise alongside.

Step 5.

Hints: The key to béarnaise is keeping everything warm throughout. If the butter is too cool it won't emulsify; if the eggs get too hot they will scramble. Work slowly and keep the heat gentle.

Step 6.

Clarified butter is butter with the milk solids removed. It gives the béarnaise a cleaner flavour and is less likely to split. Ghee is an excellent substitute and is available at most supermarkets.

Steak Night by the Marquis of Lorne

Prep: 15 MINS
Cook: 20 MINS
Serves: Serves 4

Ingredients

For the béarnaise sauce
1 shallot, peeled and finely sliced
50 ml (1¾ fl oz) dry white wine
50 ml (1¾ fl oz) white wine vinegar
½ bunch fresh tarragon, leaves picked and finely chopped, stalks reserved
2 egg yolks
250 ml (9 fl oz) clarified butter or ghee, kept warm
a pinch of white pepper
a pinch of fine salt
a squeeze of lemon juice
For the steaks
4 x 250 g (9 oz) sirloin steaks
a touch of neutral oil
flaky salt
To serve
chips
lightly dressed salad leaves

Method

Step 1.

For the béarnaise, place the tarragon stalks and sliced shallot in a small saucepan with the white wine and white wine vinegar. Simmer over medium heat until reduced by half. Strain and set aside. This is your béarnaise reduction.

Step 2.

Set a stainless steel mixing bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Add the egg yolks and béarnaise reduction and whisk continuously until the mixture thickens enough to coat the back of a spoon. Do not let it get too hot or the eggs will scramble. Remove from the heat and very gradually add the warm clarified butter in a slow, steady stream, whisking constantly until fully emulsified and glossy. Fold in the chopped tarragon leaves and season with salt, white pepper and a squeeze of lemon juice. Keep warm.

Step 3.

For the steaks, remove from the refrigerator and rest at room temperature for 10 minutes before cooking. Rub lightly with oil and season generously with flaky salt. Heat a barbecue grill or cast-iron griddle pan until very hot. Cook the steaks for 3-4 minutes per side until well charred on the outside. Rest for 3-4 minutes before serving.

Step 4.

Serve the steaks with chips, lightly dressed salad leaves and a sauce boat of béarnaise alongside.

Step 5.

Hints: The key to béarnaise is keeping everything warm throughout. If the butter is too cool it won't emulsify; if the eggs get too hot they will scramble. Work slowly and keep the heat gentle.

Step 6.

Clarified butter is butter with the milk solids removed. It gives the béarnaise a cleaner flavour and is less likely to split. Ghee is an excellent substitute and is available at most supermarkets.