Ingredients:
- 1 tablespoon Callebaut Mycryo
- Provencal herbs
- Pepper
- Sea salt
- 4 junior beef steaks if 175g each
Method:
- Mix the Mycryo powder, herbs, pepper and slat together
- Coat the steaks with the Mycryo mixture you just made
- Leave to rest in a cool place away from direct sun light and under cellophane
- Grill the meat, add Béarnaise sauce and serve
Ingredients for Béarnaise sauce:
- 4 egg yolks
- 1 tablespoon tarragon gastric (infusion of shallots, tarragon, wine vinegar, pepper corns, garlic, bouquet garni, parsley and lemon rind)
- 2 tablespoons white wine
- 2 tablespoons tap water
- 100g melted butter
- 100g Callebaut Mycryo
- 1 tablespoon chopped tarragon
- 1 tablespoon chervil
- 100ml whipped cream
- pepper
- salt
Method for Béarnaise sauce:
- Beat the egg yolks, tarragon gastric, white wine and water together
- Once the mixture begins to stiffen, add the butter and the Mycyro
- Then mix in the tarragon, chevil and cream
- Season with pepper and salt