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Ingredients

• 1 tbsp white wine
• 200 ml white wine vinegar
• 1/2 tsp water
• 8 white peppercorns
• 1 sprigs tarragon
• 1 sprigs parsley
• 8 caraway seeds
• 1 bay leaf
• 8 shallots, finely chopped

• 6 eggs
• 300 g butter
• 40 ml lemon juice
• 20 ml hot water
• 10 g chopped tarragon
• ground white pepper
• 2 tbsp finely chopped shallots
• 2 tbsp finely chopped gherkins
• 2 tbsp chopped parsley

• duck fat, (enough to fill deep fat fryer)
• 1 large potato

• 1 dashes of olive oil
• 280 g wagyu 9th grade gold-style sirloin steaks, in two pieces

• mixed leaf salad

Description

Jason Atherton Uses Soft-boiled Eggs In His Unusual Version Of Béarnaise Sauce, Which Packs A Punch With Top-notch Wagyu Steak

UK TV