Name: Steak with bearnaise
Prep time: 10 min
Cook time: 20 min
Yield: 2
Cuisine: French
Ingredients: For the sauce; 60ml champagne or white wine vinegar; 60ml good white wine; 20g minced shallots; 10g chopped fresh tarragon leaves, divided; Salt; Freshly ground black pepper; 3 extra-large egg yolks; 225g unsalted butter, melted; For the steak; 450g rump steak, about 2.5cm thick; Salt; Coarsely ground black pepper; Olive oil