Lamb steak, asparagus, Béarnaise Recipe

1. Put 100 ml white wine, 50 ml vinegar,  1 sliced shallot, 1 tsp crushed black peppercorns and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame to make a 'gastrique a la Sergio Herman'. Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left. Remove from heat, and set aside to cool. 
2. Melt 150 g butter and clarify. Keep warm.
3. Fry a few small potatoes, followed by the lamb steaks (about 2 to 3 mins per side). Let the meat rest in tinfoil.
4. In the meantime boil 2 asparagus p.p., in 7 mins.
5. Also fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.
   1. Put 2 tbsp of the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of water and 2 egg yolks, then whisk to combine.
   2. Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. 
   3. Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt and a pinch of cayenne pepper. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add a tbsp chopped tarragon and a tbsp chopped chervil and keep warm.
   4. Put 3 slices of meat on each warmed plate, with asparagus in between, pour over the Béarnaise and top with the potatoes.

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Lamb steak, asparagus, Béarnaise Recipe