Can I make the béarnaise sauce in advance?

No, it is not recommended to make the béarnaise sauce in advance as it can curdle or lose quality. Make the sauce just before serving.

Entrecôte of Belgian beef, grilled on the BBQ with béarnaise sauce

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Do you want to get started with entrecôte of Belgian beef, grilled on the BBQ with béarnaise sauce? Discover the full recipe here!

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Ingredients

What do you need?

Quantity:

1 kg Belgian entrecôte
Pepper and salt from the mill

Rub:
1 tbsp chili explosion
1 tsp fennel seeds
1 tsp garlic powder

Quick béarnaise:
3 yolks
125g soft butter
1 tbsp water
1 tbsp vinegar
Pepper and salt

1 jar of homemade gastrique:
1 bunch of tarragon
1 shallot
thyme
bay leaf
1 tbsp black peppercorns

Vegetables in papillote with baby potatoes and herb oil:
300 g baby potatoes, steamed
100 g sugar snap peas
1 small zucchini
1 bell pepper
150 g cherry tomatoes
1 small kohlrabi

Olive oil thyme, pepper salt, or other herbs that you like

1 kg Belgian entrecôte
Pepper and salt from the mill

Rub:
1 tbsp chili explosion
1 tsp fennel seeds
1 tsp garlic powder

Quick béarnaise:
3 yolks
125g soft butter
1 tbsp water
1 tbsp vinegar
Pepper and salt

1 jar of homemade gastrique:
1 bunch of tarragon
1 shallot
thyme
bay leaf
1 tbsp black peppercorns

Vegetables in papillote with baby potatoes and herb oil:
300 g baby potatoes, steamed
100 g sugar snap peas
1 small zucchini
1 bell pepper
150 g cherry tomatoes
1 small kohlrabi

Olive oil thyme, pepper salt, or other herbs that you like

Preparation method

How do you make this?

Gastrique:

Take a glass jar, add all the ingredients and fill with vinegar, let it steep for at least 0.5 days and then it is ready for use

Papillote:

Fold a large piece of aluminum foil in half

Cut the vegetables into equal pieces and place them on top, drizzle with olive oil and add your herbs, fold the aluminum over the vegetables and roll it tightly around so you have a pouch

Put everything for the rub in the mortar and grind finely, sprinkle all around the meat

Heat your BBQ to 200 degrees and place the meat on the grill, without oil

If necessary, use your core thermometer and let it go until 53-54°C core temperature

Turn occasionally

The papillotes take about 15 minutes on the BBQ

Whisk the yolks with water, vinegar, pepper, and salt

Place on your fire and whisk until firm foam

Then whisk in the soft butter, and the finely chopped tarragon from the gastrique

You can also use dried tarragon or fresh tarragon in the béarnaise

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