Good steaks need very little accompaniment. A fatty rump steak can coat the mouth, which a vinegary b\u00e9arnaise sauce cuts through. Sweet honeyed carrots and parsnips, with charred asparagus turn a barbecued steak into a special meal. <\/p>\n
B\u00e9arnaise sauce can be a little daunting, and there are plenty of shortcut recipes that get close to the real deal. I prefer the traditional method, with its multiple pans and slight complication. <\/p>\n
The Recipe<\/h2>\n
This recipe will take about 45 minutes to make. The b\u00e9arnaise sauce is the most complicated element, but only takes about 20 minutes if you\u2019re careful. <\/p>\n
![\"Carrots](\"https:\/\/i0.wp.com\/www.burningtable.co.uk\/wp-content\/uploads\/2021\/04\/Resized-Steak-Blog-4-April-Collage-Small.png?resize=512%2C410\")
Bearnaise Sauce<\/h3>\n
This sauce is a great accompaniment to fatty beef, especially rump steak or ribeyes. The red wine vinegar cuts through the fat well and cleanses the palate. <\/p>\n
It is a complicated sauce to make, and I recommend giving it care and attention. If you want a quicker and easy shortcut instead I recommend these recipes by SeriousEats<\/a>, The Spruce Eats<\/a> and Francois de Melogue<\/a>. <\/p>\n Red Wine Vinegar \u2013 100ml<\/p>\n<\/li>\n Shallots \u2013 2 average sized, chopped finely<\/p>\n<\/li>\n Cracked Black Pepper \u2013 1\/2 tsp<\/p>\n<\/li>\n Unsalted Butter \u2013 100g<\/p>\n<\/li>\n Egg Yolks \u2013 2 from medium eggs<\/p>\n<\/li>\n Maldon Sea Salt<\/p>\n<\/li>\n Tarragon \u2013 1 tbsp dried or a small bunch if fresh<\/p>\n<\/li>\n<\/ul><\/div>\n The sauce is always best with fresh tarragon but dried works equally well. Use slightly more fresh tarragon as dried has a stronger flavour, as with most dried herbs.<\/p>\n Some of these steps take place simultaneously, so read the directions and be prepared before you start. You\u2019re going to need three saucepans, including one larger pan that a smaller saucepan can fit within. You\u2019ll also need a slotted spoon and a fine sieve. There\u2019s more information in the tools<\/a> section below. <\/p>\n The sauce can used immediately or can be stored in the fridge until needed. Give it a stir as it will set slightly and bring to room temperature. <\/p>\n This side dish is a sweet accompaniment to steaks or other beef dishes. The honey burns slightly creating a caramelisation that provides texture as well as taste. These can be made on the barbecue or in the oven and go well with roast potatoes<\/a>. <\/p>\n Asparagus seems to be the enemy of good cooking. It\u2019s often limp and watery, overcooked or sometimes rock hard. <\/p>\n I cook the asparagus before the steaks go on for two minutes in just boiling water. Small, thinner asparagus need only a minute and thicker ones when in full season, three minutes. I then plunge the asparagus into ice cold water and sit them in the fridge until the steaks are done. This is optional and you can cook them and head straight to the grill. <\/p>\n This is a very simple cook on the barbecue. Set up the grill for direct cooking, using two zones. You\u2019ll need a half chimney starter of charcoal for a small number of steaks. <\/p>\n Pat the steaks dry and add them to the grill. Once the steak releases from the grill without resistance turn the steaks over to cook the other side. Sprinkle the top side with a pinch of sea salt. <\/p>\n Turn the steaks over once more for each side. This ensures that the steak is cooked evenly. Use a thermometer to check for how well done the steak is. <\/p>\n Once the steaks are done they should be wrapped in heavy duty foil and rested for a minimum of ten to fifteen minutes. <\/p>\n As far as tools go this is a pretty standard cook. I used a pigtail flipper<\/a> from Prosmoke that I have recently reviewed. <\/p>\n * Disclaimer: I may get commissions for purchases made through links on this page. I always try to be clear where I use a specific item, and don\u2019t recommend anything I don\u2019t use myself. <\/em><\/p>\n<\/p><\/div>\nIngredients<\/h3>\n
\n
Directions<\/h3>\n
\n
Honeyed Carrots and Parsnips<\/h2>\n
Directions<\/h3>\n
\n
Charred Asparagus<\/h3>\n
Directions<\/h3>\n
\n
The Cook<\/h3>\n
\n\n
\n Doneness<\/strong><\/td>\n Temperature<\/strong><\/td>\n<\/tr>\n \n Rare<\/td>\n 52C<\/td>\n<\/tr>\n \n Medium Rare<\/td>\n 57C<\/td>\n<\/tr>\n \n Medium<\/td>\n 63C<\/td>\n<\/tr>\n \n Medium Well<\/td>\n 66C<\/td>\n<\/tr>\n \n Well Done<\/td>\n 71C<\/td>\n<\/tr>\n<\/tbody>\n<\/table> The Tools<\/h3>\n