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

Gastrique:

Take a glass jar, put all the ingredients in 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 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

Optionally use your core thermometer and let it go until 53-54°C core temperature

Turn occasionally

The papillotes need about 15 minutes on the BBQ

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

Place on your heat 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