Grilled Steak with Béarnaise Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 827 cal. | (39 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 172.2 μg | (287 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 24.1 μg | (54 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,194 mg | (30 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 36.8 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 465 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the steak
- 250 grams fresh Watercress
- 300 grams fresh Baby carrot
- salt
- 4 Steak fillet (from the hip, each 180 grams)
- freshly ground peppers
- 2 Tbsps vegetable oil
- For the sauce
- 200 grams butter
- 1 shallot
- 50 milliliters dry white wine
- 50 milliliters White vinegar
- 3 egg yolks
Preparation steps
For the steaks: Rinse watercress and spin dry. Peel carrot, leaving 1 cm (approximately 1/3 inch) green on top and blanch in boiling salted water for 3-4 minutes. Remove from pot, cool and drain well. Rinse steaks and pat dry, season steaks with salt and pepper and sear both sides in a hot grill pan with oil. Reduce heat and fry steaks to desired doneness.
For the sauce: Melt butter and skim off foam. Peel and finely chop shallots, add shallots, white wine and white wine vinegar to a small pan and simmer over medium heat for about 10 minutes until about half liquid remains, then cool sauce and pour through a fine sieve.
Beat egg yolks with white wine stock over hot, not boiling water until creamy then remove from heat, add first drops of butter, then add remaining butter in a thin stream, stirring constantly until a creamy, glossy sauce forms. Season sauce with salt and pepper.
Toss carrots in melted butter and season to taste with salt and pepper. Mix with cress and arrange on plates. Put a steak on each plate, top steaks with a little Béarnaise sauce and serve garnished with fresh tarragon.
