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Peppercorn rib-eye steak with béarnaise sauce
Fruit and vegetables
1 pasilla
chilli
, seeds removed
½ tbsp fresh
tarragon
, chopped
1
shallot
, finely chopped
Cooking ingredients
1
chipotle
chilli, seeds removed
2 tbsp
black peppercorns
2 tbsp
white peppercorns
2 tsp
Sichuan peppercorns
1 tbsp
sea salt
flakes
2 tsp
rapeseed oil
5 tsp
white wine vinegar
10 turns of
black pepper
from a grinder
Dairy, eggs and chilled
1
egg yolk
110g/4oz unsalted
clarified butter
(see recipe tips)
Meat, fish and poultry
2 rib-eye
steaks
(approx. 225g/8oz each), well marbled with fat, at room temperature
Other
¼–½ tbsp peppermix (see above)
Back to recipe
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