for 4 person

Béarnaise sauce

1 dl	white wine
1 tbsp	white wine vinegar
1	shallot, finely chopped
2 sprig	tarragon, roughly chopped
5	peppercorns, crushed
2	egg yolks
100 g	butter, cut into pieces
1 tbsp	tarragon, finely chopped
a little	salt

Charcoal/gas/electric grill

1	club steak dry-aged (approx. 600 g)
1 tbsp	olive oil
½ tsp	salt
500 g	green asparagus, woody ends removed, halved lengthwise
½ tbsp	olive oil
½ tsp	salt
a little	pepper

How it's done

Béarnaise sauce

Place the wine and all the other ingredients up to and including the peppercorns in a pan, reduce to approx. 2 tbsp, strain the liquid into a thin-sided bowl, leave to cool. Stir in the egg yolks, suspend the bowl over a pan of simmering water (do not allow the base of the bowl to touch the water), whisk constantly until the sauce is light and foamy.

Gradually whisk in the butter. Continue to whisk until the sauce becomes creamy. Remove the bowl from the heat, briefly continue whisking. Add the tarragon, season with salt.

Charcoal/gas/electric grill

Brush the steak with oil, season with salt. Grill the steak over/on a medium heat (approx. 200 °C for approx. 6 mins. on each side. Cover the steak and leave to rest for approx. 5 mins. Mix the asparagus with the oil. Grill the asparagus over/on a medium heat (approx. 200 °C for approx. 8 mins., season.

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