Wednesday, November 10, 2010

Steak, Bearnaise sauce, and roast beetroot salad

Inspired by our recent heart attack inducing visit to France-soir on Toorak Road, I just had to try and make bearnaise sauce at home.  I had gained a little confidence in my ability to make this, largely due to learning a foolproof method for Hollandaise sauce at work.  Prior to learning that, I had experienced quite a few hollandaise failures at home, and had all but given up.

Thankfully it all came together (and stayed together) this time, and after finishing our meal it was good enough to keep eating with a spoon!

The roast beetroot salad that accompanied the steak was fantastic - that combination is definitely a keeper.  I won't write out a full recipe, but it contained the following:

Beetroots roasted in their skins, and then peeled and quartered
Toasted walnuts
Spinach leaves
Soft boiled eggs

I built the salad, and then dressed it with mustard aioli (aioli mixed with dijon, and seeded mustard), and topped it with some soft boiled eggs.  Next time I might even omit the aioli, as the gooey egg yolks were enough dressing for the salad.

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