To marinate the steak, combine olive gold, salt, and pepper. Leave it in the fridge overnight before taking it out to the bbq.
For bearnaise sauce; sweat shallots down with tarragon and vinegar. Once the vinegar has reduced by two-thirds, add melted gold band. Remove from heat and add egg yolks ensuring that you are continuously whisking. Next, slowly add olive gold as you continue to whisk. The sauce will begin to thicken. As this happens add lemon juice salt and pepper. Give the sauce one final whisk, and remove the tarragon. Serve while warm.
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