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
You’ll need: A blender
Rapeseed spray oil (see tip below)
2 large baking potatoes, cut into chips
4 portobello mushrooms, de-stalked
150ml vegetable stock, I like to use half a Knorr stock pot
1 tsp Marmite
1 garlic clove, crushed
2 tbs balsamic vinegar
1 tsp mirin
2 sprigs of thyme, leaves removed
For the Béarnaise sauce
Small handful tarragon leaves, chopped
1 tablespoon white wine vinegar
1 shallot, peeled and diced
4 egg yolks
Leaves to serve (optional)
TIP: Buy an empty spray bottle and fill it with your favourite cooking oil – I use rapeseed oil. This distributes the oil evenly over food and is a great way of cutting calories when roasting or frying as you don’t need to use as much.
1. Preheat an oven to 200°C/180°C/400°F/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.
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 the vegetable stock, garlic, Marmite, mirin, balsamic vinegar and the 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 eggs yolks, shallot and white wine vinegar in a blender until smooth. Season well with salt and pepper, a pinch of turmeric and a handful of tarragon leaves. Blitz again and put to one side.
5. In a small saucepan on a medium to low heat, melt the butter. Once melted, take off the heat and allow to cool slightly. Turn the blender on for a third time and slowly pour the butter into the sauce remembering to leave any white solids of butter in the pan.
6. 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 5 minutes. Pour the béarnaise sauce into a small clean saucepan and gently heat through stirring all the time (don’t let the sauce get too hot, you only want to warm it through.
7. Once the chips are cooked, uncover the mushrooms and lift out onto plates. Add a handful of chips and pour the béarnaise into small jugs or ramekins. Serve with salad leaves.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.