Pairs well with Pan-Seared Steak with Green Sauce
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Pan-Seared Steak with Green Sauce
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A deliciously seared steak paired with a rich, herby green sauce made from a blend of shallots, capers, chives, walnuts, and herbs, finished with a touch of lemon for acidity.
00:15:00 total
Serves 2
medium
Meat Main Course
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Ingredients
- steak - watch the video to see
- salt - to taste
- butter - watch the video to see (divided for steak and sauce)
- shallots - watch the video to see
- mustard - watch the video to see
- egg yolk - 1 (white)
- Worcestershire sauce - watch the video to see
- capers - watch the video to see
- chives - watch the video to see
- walnuts - watch the video to see (roughly chopped)
- lemon - 1/2 (juice of half a lemon)
- tarragon - watch the video to see
- basil - watch the video to see
- chirp - watch the video to see
Instructions
- Prepare the Steak: Season the steak with salt and sear it in a hot pan, keeping it moving to develop a crust without overcooking. Flip every 45 seconds to a minute to avoid any grey line.
- Cook Shallots: On low heat, cook the butter and shallots until soft enough to blend into a paste.
- Make the Sauce Base: Combine mustard, egg yolk, and Worcestershire sauce in a bowl.
- Finish the Sauce: Turn off the heat and add another bit of butter to the shallots. Add capers, chives, and roughly chopped walnuts, followed by the juice of half a lemon. Mix this into the egg yolk mixture along with tarragon, basil, and chirp.
- Serve: Place the steak on a plate, optionally with chips. Serve with the green sauce on the side.
