Côte de Bœuf with Béarnaise Sauce

Steak

• 1 large Beef prime rib roast, bone-in
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper

Béarnaise sauce

• 1 medium Shallot
• 10 g Fresh tarragon
• 80 ml White wine vinegar
• 3 Egg yolk
• 180 g Clarified butter, warm
• 1 medium Lemon

1. Heat the oven to 200°C (390°F). Pat the beef dry, then season all over with the fine sea salt and black pepper.
2. Set a large frying pan over high heat until very hot. Sear the beef, turning every 1 to 2 minutes, until deeply browned all over, 6 to 8 minutes total.
3. Transfer the beef to the oven and roast until it reaches 52 to 54°C for medium-rare, about 12 to 18 minutes depending on thickness. Rest on a warm plate for 10 minutes before slicing.
4. While the beef roasts, finely chop the shallot and pick the tarragon leaves; reserve a small pinch of tarragon for finishing. Put the shallot, most of the tarragon and the white wine vinegar in a small saucepan and simmer until reduced to about 2 tablespoons, 6 to 8 minutes.
5. Strain the reduction into a heatproof bowl, pressing to extract the liquid, then discard the solids. Add the egg yolks and whisk over a gentle bain-marie until thickened and foamy, 3 to 5 minutes; keep the heat low so the yolks do not scramble.
6. Slowly whisk in the warm clarified butter in a thin stream until the sauce is glossy and lightly thickened. Season with a squeeze of lemon and stir in the reserved tarragon; keep warm off the heat.
7. Slice the rested beef off the bone and serve immediately with the warm béarnaise alongside. Finish with an extra squeeze of lemon if you like it brighter.

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