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Pave de Boeuf 🥩

Béarnaise Sauce
Ingredients
1 shallot, thinly sliced
50ml white wine vinegar
50ml white wine
5 sprigs thyme
1 bay leaf
6 black peppercorns
12 sprigs tarragon
2 egg yolks
200ml clarified butter

Method
Add the sliced shallot to a small saucepan with a little oil and sauté until translucent. Try not to let the shallots take on any colour.
Add the white wine vinegar, six sprigs of tarragon, thyme, bay leaf, and peppercorns. Stir well and reduce by half.
Add the white wine, stir again, and continue reducing by half. You should end up with roughly 50ml of liquid.
Strain the reduction and set it aside to cool to room temperature.
Place a small saucepan of water over medium heat so it’s just simmering.
Place the egg yolks in a bowl and set the bowl over the pot of simmering water, along with 25ml of your vinegar reduction.
Whisk well until the egg yolks have doubled in size and turned a pale yellow colour.
Remove from the heat, place a towel underneath the bowl to keep it steady, and slowly stream in the clarified butter while whisking constantly.
Check for seasoning. If it needs more acidity, add a little more of the vinegar reduction, and season with salt.
Finely chop the remaining tarragon and stir it through the sauce.
Keep the sauce at room temperature, or slightly warmer (such as near an oven), until ready to serve. Note: this sauce doesn’t keep well in the fridge, as it’s likely to split.

13 Replies to “Pave de Boeuf 🥩”

  1. I'm gonna go right ahead and assume that translates to "Perfect freaking eye fillet"

  2. Seriously salivating … ask ME what I want for dinner … PLEASE!
    And then cook it for me… LOL

  3. Ok the rolled towel element cook was not a technique I have seen before. Very cool.

  4. I respect the craft more than I wanna eat the food. I like watching you in your element as an artist. But I hate raw meat and riced potatoes and underseasoned greens. But I watched TWICE

  10. On the uncle rodger vid you said raro was made in aussie when its made in nz so was cookie time???

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