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Cowboy steak with béarnaise sauce
2023-04-14
https://www.metro.ca/userfiles/image/recipes/steak-cowboy-12119.jpg
PT1H30M
PT1H00M
PT3H00M
Tarragon reduction :Chop the tarragon finely and reserve.Chop the shallots and reserve.In a pan, add the tarragon, shallots and add vinegar and wine.Take it to a boiling point and reduce until all liquid is completely evaporated.Blend or pulse until it becomes a puree.Add pepper and reserve for the hollandaise sauce.For the potatoes :Preheat the BBQ to a medium high temperature.Poke the potatoes with a fork and cover with aluminum paper.Cook the potatoes on the grill at an indirect (low to medium heat spot) for approximately 45 minutes.Meanwhile, cut the chorizo into tiny cubes and cook on a pan for about 10 minutes at medium heat.When the potatoes are cooked let them cool down out of the aluminum paper.With a small knife, cut a small but long hole on the top of each potato and gently remove some of the potato center, carefully so none of the sides are torn.Add and mix the chorizo and the potato that has been cut out, place back in the potato and cover with cheese.When its time to serve put the potatoes on the grill so they warm up and the cheese melts, top with cream and chives.For the asparagus :Boil and salt water in a large pan.Cook the asparagus for 3 minutes.Then cool in an ice bath for 5 minutes, dry them and reserve.When it is time for serving, grill then on the BBQ for two minutes maximum.For the béarnaise :Bring a pan to simmer.In a bowl, mix egg yolks and water with a whisk.Keep stirring with the whisk and place it above the pan with the simmering water, until the sauce cooks and its tick and smooth.Add gently the melted butter and keep stirring until the sauce is homogenous and the butter is properly incorporated.Add the tarragon reduction.For the steak :Let rest out of fridge for 15-30 minutes if possible and rub with the salt.Seal on the fire on high intensity 4 minutes on each side.Place on a low-medium heat spot and cook indirectly for 10-20 minutes depending on the desired cooking term that is desired.Let rest out of the BBQ for 10 to 15 minutes before cutting.Enjoy with the béarnaise sauce!Source : Alexandra Romero Verre Pickl’ chef
2-4
5
1
5
5
Rib steak Cowboy cut + ou - 1.2 kg with bone
18 g kosher salt
Tarragon reduction :
2 packs (42 g) Fresh tarragon
40 g 1 piece shallot
350 mL white vinegar
50 mL white wine
1 g ground black pepper
Béarnaise sauce :
5 egg yolks
40 mL Water
1/2 pound (250 mL) Melted butter
2 tablespoons (40 g) tarragon reduction
Stuffed potato:
4 pieces russet or large white potato
100 g chorizo
200 g cheddar cheese
sour cream to top the potatoes
Chives finish
asparagus
Cowboy steak with béarnaise sauce
2-4
Sides - Main Course
1:30
Preparation
1:00
COOKING
3:00
TOTAL TIME
Ingredients
-
Rib steak Cowboy cut + ou - 1.2 kg with bone
-
18 g
kosher salt
-
Tarragon reduction :
-
2 packs
(42 g)Fresh tarragon
-
40 g
1 piece shallot
-
350 mL
white vinegar
-
50 mL
white wine
-
1 g
ground black pepper
-
Béarnaise sauce :
-
5
egg yolks
-
40 mL
Water
-
1/2 pound
(250 mL)Melted butter
-
2 tablespoons
(40 g)tarragon reduction
-
Stuffed potato:
-
4
pieces russet or large white potato
-
100 g
chorizo
-
200 g
cheddar cheese
-
sour cream to top the potatoes
-
Chives finish
-
asparagus
Preparation
Tarragon reduction :
Chop the tarragon finely and reserve.
Chop the shallots and reserve.
In a pan, add the tarragon, shallots and add vinegar and wine.
Take it to a boiling point and reduce until all liquid is completely evaporated.
Blend or pulse until it becomes a puree.
Add pepper and reserve for the hollandaise sauce.
For the potatoes :
Preheat the BBQ to a medium high temperature.
Poke the potatoes with a fork and cover with aluminum paper.
Cook the potatoes on the grill at an indirect (low to medium heat spot) for approximately 45 minutes.
Meanwhile, cut the chorizo into tiny cubes and cook on a pan for about 10 minutes at medium heat.
When the potatoes are cooked let them cool down out of the aluminum paper.
With a small knife, cut a small but long hole on the top of each potato and gently remove some of the potato center, carefully so none of the sides are torn.
Add and mix the chorizo and the potato that has been cut out, place back in the potato and cover with cheese.
When its time to serve put the potatoes on the grill so they warm up and the cheese melts, top with cream and chives.
For the asparagus :
Boil and salt water in a large pan.
Cook the asparagus for 3 minutes.
Then cool in an ice bath for 5 minutes, dry them and reserve.
When it is time for serving, grill then on the BBQ for two minutes maximum.
For the béarnaise :
Bring a pan to simmer.
In a bowl, mix egg yolks and water with a whisk.
Keep stirring with the whisk and place it above the pan with the simmering water, until the sauce cooks and its tick and smooth.
Add gently the melted butter and keep stirring until the sauce is homogenous and the butter is properly incorporated.
Add the tarragon reduction.
For the steak :
Let rest out of fridge for 15-30 minutes if possible and rub with the salt.
Seal on the fire on high intensity 4 minutes on each side.
Place on a low-medium heat spot and cook indirectly for 10-20 minutes depending on the desired cooking term that is desired.
Let rest out of the BBQ for 10 to 15 minutes before cutting.
Enjoy with the béarnaise sauce!
Source : Alexandra Romero Verre Pickl’ chef
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
