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Published on Nov 10, 2016
On the menu tonight is steak with a Chimichurri Béarnaise sauce, so cook-along with us for a mouth-watering dinner that’s simple to cook and even better to eat. Remember, you’re not a cook until you cook, so #GameOnCooks with this indulgent buttery delight.
For the steak:
2 rib eye or T-bone steaks 4cm thick 30g butter 1 garlic clove, peeled and crushed 2 sprigs of thyme Sea salt & pepper
For the Chimichurri Béarnaise sauce:
200g salted Lurpak 1 tbsp white wine vinegar 2 shallots 4 egg yolks 1 garlic clove 3 sprigs of fresh tarragon 3 sprigs of fresh oregano 3 sprigs of fresh mint 3 sprigs of chopped parsley Juice of 1 lime Sea salt & pepper