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.

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