Preparation
1)Make a paste from the knor lamb stock with olive oil and butter with your hands. Add some finely chopped mint into the paste.
2)Rub the marinade into the steaks making sure you evenly distribute throughout the meat.
3)Leave to marinade for 2-3 hours.
Cooking Process
1) Grill the steaks on the stove or BBQ. The timing depends on the thickness and level of heat.
For Béarnaise Sauce
1)To make the sauce fry the shallots in white vinegar and fry till reduced by half.
2)Add garlic and peppercorns at the end
3)Strain the vinegar solution into a empty bowl.
4) Add only the egg yolk into the cooled solution and whisk thoroughly.
5) Add finely chopped mint into the sauce and stir.
6) Pour the sauce onto the steak and serve hot with salad
Enjoy 🙂
Cooking the steak and potatoes
Making the Béarnaise Sauce
Putting it all together
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