The Art of Sauces Part 2: Kimizu with Tarragon

Béarnaise

After having prepared Kimizu with White Asparagus, we continued our experiment by making Kimizu with tarragon, indeed, Béarnaise based on Kimizu. Great result! The taste was wonderful with the tarragon clearly present in combination with a touch of sweetness (shallot) and acidity (rice vinegar). The sauce is elegant on the stomach compared to Béarnaise, which can be rather filling (as a result of the butter) in combination with red meat.

Wine Pairing

Obviously we want to drink a glass of red wine with our steak and Béarnaise. In general the fattier or more marbled the meat is, the more robust the wine needs to be. A Côte du Rhône, Syrah or blend of Grenache, Syrah and Mourvèdre is perfect with a rib eye. A Bordeaux with clear tannins would also be a good choice. With a leaner fillet we would serve a Pinot Noir or a Gamay (Beaujolais).

What You Need

  • Two Egg Yolks
  • 2 Tablespoons of Castrique
    • 2 Tablespoons of Rice Vinegar
    • 2 Tablespoons of Water (or White Wine)
    • 2 Tablespoons of Fresh Tarragon
    • 1 Shallot
    • 2 coarsely crushed peppercorns
  • Shopped Fresh Tarragon
  • Optional: Shopped Fresh Parsley and/or Chervil
  • Rib Eye
  • Olive oil

What You Do

Start by making the castrique. Basically this is a tarragon and shallot flavoured liquid with a some acidity that replaced the water in the Kimizu. Same difference between Hollandaise and Béarnaise. Thinly chop the shallot. Combine the vinegar, shallot, water, peppercorns and tarragon in a small pan and slowly reduce the liquid until you have two tablespoons of castrique. Check the acidity. If needed add an extra table spoon of rice vinegar and reduce again. Let cool and set aside.

Whisk the two egg yolks, add the castrique and whisk some more. Now transfer to the microwave and give it let’s say 10 seconds of 30%. Remove from oven and whisk well. Repeat. You will now feel the consistency changing. If not, don’t worry, just repeat the step. Towards the end of the cooking process, move to steps of 5 seconds on 30% power. Whisk, whisk again and feel free to find your own way. When the sauce is ready take it out of the microwave, continue whisking gently and cool slightly in a water bath.

In parallel add olive oil to a hot iron skillet and quickly sear the rib eye. Once it has a nice colour and is saignant transfer it to some aluminium foil and let rest for 10 minutes. Don’t wrap the meat in the foil, because then the cooking will continue and the meat will be medium.
If you however prefer the meat to be medium, then reduce the heat after having seared the meat, add some butter to the pan and turn the meat for a few minutes.

Add chopped tarragon (and chervil and parsley) to the sauce, stir and serve with the steak, rib eye or fillet.

Rib Eye with Kimizu and Tarragon def