Lamb steaks, asparagus, Béarnaise Recipe
Put 100 ml white wine, 50 ml vinegar, 1 sliced shallot , 1 tsp crushed black peppercorns and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame to make a ' gastrique a la Sergio Herman' . Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left. Remove from heat, and set aside to cool. Melt 150 g butter and clarify. Keep warm. Fry a few small potatoes, followed by the l amb steaks (about 2 to 3 mins per side). Let the meat rest in tinfoil. In the meantime boil 2 asparagus p.p., in 7 mins. Also f ill a small saucepan with an inch or two of water, and set over medium-high heat to boil. Put 2 tbsp of the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of water and 2 egg yolks , then whisk to combine. Turn the heat under...