Entrecôte double Danitscheff with Béarnes sauce

Ingredients for 2 servings:

• 400 g double entrecôte(s)
• 2 tbsp olive oil
• Pinch(s) of salt and pepper
• some caviar (Beluga)
• 200 ml white wine
• 200 ml tarragon vinegar
• 1 shallot(s)
• 20 g chervil, shredded
• 1 pinch(s) black pepper, freshly ground
• 1 pinch of salt
• 6 egg yolks
• 500 g butter
• Pinch(s) of cayenne pepper
• 1 tsp tarragon
• ½ tsp chervil, shredded

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

First, boil the Béarne sauce and keep warm. Reduce the white wine and tarragon vinegar with chopped shallots, tarragon, chervil, ground pepper, and a pinch of salt until reduced by two-thirds. Let the reduction cool for a few minutes. Add the egg yolks and whisk lightly with melted butter over low heat. The sauce thickens as the egg yolks gradually thicken, so it’s important to whisk the Béarne sauce over very low heat. Once it’s thickened, strain the sauce through a cheesecloth, season to taste, add a pinch of cayenne pepper, and garnish with shredded tarragon and chervil. Flatten the entrecôte with your hand. Score the tendon, rub the meat with oil, and season with pepper. Grill for 8 minutes on each side at 300°C. Remove from the grill and season with salt. Cut into slices and arrange on a platter. Spread a wide strip of Béarne sauce over the caviar and serve.