Grilled Steak with Béarnaise Sauce

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.