Culotte steak with chimichurry bearnaise

> 1 hour
4 persons
Medium
Pan
Culotte steak with chimichurry bearnaise

A delicious culotte recipe.

Ingredients


Steaks Ingredients:


The Bearnaise Chimichurri:

  • 3 eggs
  • Dash of lemon juice
  • 1 teaspoon Tabasco sauce
  • packet of butter
  • Few sprigs of fresh tarragon
  • Few sprigs of fresh parsley
  • 1 sprig fresh oregano
  • 1 clove garlic, finely chopped
  • 1 small shallot, finely chopped
  • 1 teaspoon red chili flakes
  • 60 ml red wine vinegar
  • Sea salt
  • Freshly ground black pepper

Fried onions:

  • 1 onion thinly sliced
  • 60 ml buttermilk
  • 130g flour
  • 130g cornflour
  • 500 ml archide or sunflower oil for frying
  • Sea salt
  • Freshly ground black pepper

Preparation


Béarnaise:

  • 1. Add the eggs, lemon juice and Tabasco sauce in a blender or hand blender and mix well.
  • 2. Add the butter slowly into pieces and mix together well to be one.
  • 3. Add the remaining ingredients and mix until it is completely smooth and creamy. Add to taste salt and pepper.

Preparation onions:

  • 1. Put the onion in a bowl do here in the buttermilk and let stand for about 20 minutes in the buttermilk.
  • 2. Take another bowl and mix the flour and cornstarch together well.
  • 3. Heat the fryer to 175 °
  • 4. Remove the rings from the mixture of flour and cornstarch.
  • 5. Fry the onion until golden brown.
  • 6. If necessary, add salt and pepper to taste.

Preparation Rump steak / Steak:

  • 1. Take a large frying pan and add the oil until the oil almost to smoking is on.
  • 2. Sprinkle the steaks with salt and pepper and place the steaks in the pan and fry for 3-5 minutes until golden brown.
  • 3. Turn and cook the steaks into the desired doneness of steaks. a 4-minute state media.
  • 4. Serve the steaks with the onion over. Serve the Chimmichurri separately with the steaks.