GOURMET SANDWICH Beef Béarnaise & Potato Straws
Persons
4
Preparation time
Difficulty
Cost
Recipe created by :
Pierre Koch, Executive Chef EMEA
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- Large Multigrain Loaf 1.1 kg - 41017
- 80 g roast beef
- 300 g potatoes
- Lettuce
- Heirloom tomatoes
For the sauce:
- 1 shallot
- 3 sprigs of tarragon
- 100 g white vinegar
- 1 egg
- 25 g mustard
- Grapeseed oil
- Coarsely ground peppercorn
- Salt
Preparation steps
- Vacuum cook the beef at 57°C for 2 hours, then leave to cool before slicing.
FOR THE BÉARNAISE SAUCE:
- Finely chop the shallots, then put them in a pan with the peppercorns and the tarragon sprigs.
- Cover with the white vinegar. Reduce until nearly dry.
- Make a mayonnaise with the egg, mustard, grapeseed oil and salt.
- Add the reduced Béarnaise followed by the chopped herbs.
FOR THE SANDWICH:
- Make the potato straws by slicing the potatoes into thin slices and fry.
- Cut the cold beef into thin slices.
- Toast two slices of bread, then spread a generous layer of cold Béarnaise sauce on each slice.
- Add lettuce leaves, thin slices of beef, the sliced heirloom tomatoes, and repeat the layers as you wish. Close the sandwich.
- Serve the sandwich with crispy potato straws.
- Put a small bowl of Béarnaise sauce on the side.
- You could also put some potato straws inside the sandwich for an even crispier result.
Chef's tip
The origin of Béarnaise sauce:
Béarnaise sauce is a warm emulsified sauce. It is a flagship
of French cuisine, created in 1837 by French chef Jean-
Louis-François Collinet at Pavillon Henri IV, a restaurant
in Saint-Germain-en-Laye. It is named after the region of Béarn in honour of Henry IV of France, who originated from this region. In this recipe, the Zabaione is replaced with a mayonnaise so that it can be served cold.
