Teres Major steak, sauce béarnaise and baked potatoes loaded with garlic butter and chives. Recipe below.
American grain fed Teres Major from www.steak-out.dk 🥩
Baked Potatoes:
4 large potatoes Butter Garlic butter Salt
Pre heat oven to 200 degrees celcius convection. Clean and dry the potatoes. Make a cross in the potatoes, salt them, place a slice of butter on top and roast in the oven at 200 degrees celcius for 1 hour. Fill them with garlic butter, sour cream, or whatever you desire.
Sauce:
Add the following to a cylindrical shaped glass:
2 eggyolks 1 teaspoonful of tarragon vinegar reduction 250ml of melted butter (50-60c) Blend from the bottom and up with an immersion blender Add freshly chopped tarragon
Steak:
Sear over high heat in canola oil. Turn down to medium hear after the initial sear and add, butter, garlic and thyme - then baste the steak. Once it hits 46 degrees celcius pull the steak and let it rest. Final temp should be 54-55 degrees celcius for a rare to medium rare.
