If you’re vegetarian then chances are, you’ve never had béarnaise sauce. Despite béarnaise sauce actually being vegetarian, it almost never comes with anything vegetarian, always steak. I’ve attempted to try it before but more often than not, I’m pipped to the post when whoever I’m with, has already stuck a big forkful of steak into it, leaving the béarnaise swimming with meat juices. No thanks.
However, last week I finally got my chance. Jamie ordered a steak and invited me to dunk a chip into his béarnaise before it went all steaky. It. Was. Amazing! A bit like hollandaise, it was rich and buttery but had a slight tarragon flavour which I have to admit, isn’t my favourite herb but was pleasantly surprised. Delicious! But how do I make this magical sauce? Turns out, with great difficulty. My problem is, I’m too lazy to spend an hour making just a sauce, so attempted to make my own quicker version. 12 eggs and 450g of butter later, I finally got it right so here it is! Jamie loved it too, which for quite a hardened carnivore, is really saying something!
Mushroom steak with chips & béarnaise
Serves 2 / Hands on time 50 mins / Total time 1 hour 10 mins / V Gf
You’ll need: A blender
1 tsp olive oil
2 baking potatoes, cut into chips
4 portobello mushrooms, de-stalked
150ml vegetable stock* (I use half a Knorr)
1 tsp marmite
1 garlic clove, crushed
2 Tbs balsamic vinegar
1 tsp mirin
Pinch of fresh thyme leaves
For the Béarnaise sauce (serves 4)
Small handful tarragon leaves, chopped
1 tablespoon white wine vinegar
1 shallot, peeled and diced
4 egg yolks
Leaves to serve
1. Preheat an oven to 200°C/180°C/400F/Gas mark 6. Slice the baking potatoes into thick chip shapes (I leave the skins on but you can peel them if you like). Lie them flat on a baking tray and spray well with oil. Give them a toss, spray them again and sprinkle with salt and pepper. Bake in the oven for 20 minutes (now go and make a cup of tea).
2. After 20 minutes give the chips a bit of a shake, another spritz of oil and bake for a further 25 minutes. This is a good time to start the mushrooms.
3. De-stalk the mushrooms and put to one side. In a jug, combine 200ml of veg stock, 1 crushed garlic clove, 1 tsp of marmite, 1 tsp of mirin, 1 tbs of balsamic vinegar and a sprinkle of fresh thyme leaves. Mix with a fork and pour into a large saucepan with a lid. Bring to the boil and then reduce the heat down to a simmer. Carefully immerse the mushrooms into the broth (don’t worry if it’s a bit snug, they’ll soften). Put the lid on and turn your attention to the béarnaise.
4. Blitz the four eggs, shallot and a tablespoon of white wine vinegar in a blender until smooth. Season with salt and pepper, a pinch of turmeric and add a handful of tarragon leaves, blitz again. In a small saucepan, with salt and pepper and blitz again, put to one side. In a small saucepan, melt 150g of butter, once melted, take off the heat and allow to cool slightly. Turn on the mixer for a third time and slowly drizzle the butter in leaving any of the white solids in the pan.
5. Uncover the mushrooms and flip them over carefully, cover again with the lid and turn the heat right down. Continue to cook for a further five minutes. Pour the béarnaise sauce into a clean saucepan and gently heat through stirring all the time (don’t get it too hot or the sauce will split, you just want to warm it through.)
6. Turn the heat off the mushrooms and lift each mushroom out and onto plates. Add a handful of chips and pour the béarnaise into small jugs or ramikins and serve with salad leaves.
If you’ve had a go at making my mushroom steak and chips or any of my other recipes, I’d love to hear about it @corrieheale firstname.lastname@example.org