Ingredients
Serves 4
Béarnaise Sauce
3 tablespoons white wine vinegar
2 shallots, peeled and sliced
1 sprig tarragon
3 egg yolks
300g melted butter, cooled slightly
2 tablespoons finely chopped tarragon leaves
1 tablespoon lemon juice
Sandwich
4 x 100g pieces Wagyu beef fillet or sirloin
3 tablespoons extra virgin olive oil
4 large rolls, cut in half and warmed or toasted, to serve
1 ripe avocado, sliced
1 cup wild rocket leaves, to serve
Method
1. For the béarnaise sauce - place the vinegar with 2 tablespoons of water, the shallots and tarragon in a small saucepan and reduce over medium heat to 2 tablespoons. Strain and cool.
2. Place the reduction and egg yolks in a bowl over a saucepan of simmering water. Whisk the mixture until pale and frothy. Remove from the heat. Add the butter in a thin, steady stream, beating until the mixture thickens. Season to taste and add the chopped tarragon and lemon juice. Set aside to cool.
3. For the sandwich - Place the steaks between 2 pieces of plastic wrap and use a meat mallet or a rolling pin to flatten out to 3mm thick. Heat a heavy-based frying pan over high heat. Season the steaks with salt and pepper then add the oil to the pan, cook the steaks for 1 minute each side or until browned and cooked to your liking. Set aside.
To assemble, place a slice of seared Wagyu on a panino half, spread with béarnaise sauce and top with wild rocket, avocado and the top of the roll if desired.
(Wagyu beef comes from a Japanese breed of cattle that produces highly marbled beef of astounding flavour and tenderness.)