150g Rib-eye or sirloin steak
½ Tablespoon coconut oil
1 Tablespoon free from butter
½ Small shallot, finely diced
2 Tablespoons dry white wine
1 Tablespoon white wine vinegar
3 Tarragon Sprigs
1 Egg Yolk
75g Free From Butter
1. Start by putting the shallot, wine, vinegar and 1 tarragon sprig in a pan to make the béarnaise sauce. Bring this to the boil and let it simmer until it has reduced by half. Remove the tarragon and put the mixture into a heatproof bowl to set aside.
2. Ensure the steaks are at room temperature for at least 30 minutes before cooking. Heat a frying pan over a high temperature until it smokes, then add the coconut oil. Season the steaks and place in the pan. Cook them for 2 minutes if it is 2cm thick or a little longer if it is thicker. Turn the steaks and add the butter, cook this for another 2 minutes and use the melted butter to spoon onto the steaks in the pan. Set the steaks aside on a plate, once cooked and cover with tin foil.
3. Add the egg yolk to the béarnaise mixture and set this over a pan of water, ensuring the base of the pan is above the water line. Add some salt and whisk together for around 3-4 minutes until the mixture doubles in volume.
4. Remove the pan from the heat and pour in the butter, whisking continuously, then season with salt, pepper and lemon juice. Add the tarragon leaves that are left over and stir before adding to the steak.