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Ingredients
- 2 x Hanger or Bavette steaks
- Sea salt and cracked black pepper
- 2 tsp. Beef tallow or schmaltz
- 1 white onion peeled & finely sliced
- 12 cooked & sliced new potatoes
- Sublime Béarnaise Butter
Method
- Remove your steak out of the packaging, pat dry, then season with sea salt and cracked black pepper just prior to cooking.
- Preheat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
- Sear the steak in a teaspoon of dripping on all sides over high heat creating a rich, dark crust, then reduce to medium heat and continue to cook for 3 to 4 minutes turning frequently.
- Leave to rest in a warm place whilst you finish the dish, add the remaining dripping and sauté the potatoes in the steak pan until golden then add the onions and garlic and over medium high heat. Cook for a few minutes until lightly caramelised then finish with a little béarnaise butter.
- Carve the steak into thin slices at a diagonal across the grain, scatter over the sauté potatoes and serve with additional béarnaise butter melted over the steak.
to serve:
- Seasonal leaf and herb salad, dressed in mustard vinaigrette.
