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