Bernaise sauce for planted.steak

Duration: 50 Min

Difficulty: Medium

Ingredients

How many people?

Base

70g

vegan butter

20g

flour

200g

vegan milk alternative (pea, oat, soy)

60g

vegan cream

Reduction

Shallot

1.5 tbsp

vinegar

50ml

white wine

Seasoning

1/4 tsp

Dijon mustard

1 knife tip tumeric (only for colour)

2 tbsp

lemonjuice

1/2 tsp

salt

1 tsp

chopped tarragon

1 knife tip of Kala Namak

Pinch of grinded pepper

Cut the shallot in small cubes and add the vinegar and the white wine together in a pot.
Reduce it until you have 20g left.
Weigh all the ingredients.

Bernaise

Melt the butter in a pot and add the flour. Whisk it.
Add the cold milk, whisk it and bring it to boil while stiring.
Let it simmer on very low heat for a few minutes.
If it is getting too thick add a little more milk. Should have a smooth creamy consistency.
Add all the prepared ingredients to season the sauce (add less tumeric in the beginnig and adjust little by little until reaching the colour you like).

Steak

Heat up the pan and add a bit of vegetable oil.
Pan fry the steak until golden brown for around 3 – 4 minutes on each side.
Add a little bit of vegan butter, thyme, rosemary and a crushed garlic and finish the steak in the butter.
Take it out of the pan and let it rest for a few minutes before serving.

Serve

Whisk the vegan cream until its like a half whipped cream and add it before serving into the sauce and whisk gently.
Slice up the steak and serve it with the bearnaise.