Tag Archives: béarnaise

Recipes containing béarnaise

Skirt Steak Fajitas with BBQ Bearnaise

Entraña tortilla with BBQ bearnaise
Entraña tortilla with BBQ bearnaise

When we first heard about entraña, skirt steak, we had now idea what part of beef we are talking about. In Finland this part is usually used for ground beef only and it’s not known to be used as is. In Argentina and España, however, it is a delicious grill meat and commonly used in making tortillas, for example. It’s marbled which makes it moist and full of flavor. All you need, basically, is sea salt and ground black pepper. There’s a membrane on one side of the steak. Genuine South American way of grilling is to leave the membrane on and grilling the steak only from one side, which leaves the membrane crispy. We have tried that, too, but we prefer removing the membrane and grilling it quickly from both sides.

Ingredients for Skirt Steak Fajitas with BBQ Bearnaise for 4 Servings

  • 1 skirt steak, about 1 g (2 lbs.) – entraña
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • 8 corn tortillas – tortillas de maiz
  • 1 onion – cebolla
  • 1 bell paprika – pimiento rojo
  • 1 zucchini – calabacín
  • 2 tomatoes – tomates
  • 0,5 dl (1/4 cups) extra virgin olive oil –  aceite olive virgen extra
  • 2 teaspoons of dried basil – albahaca
  • 1 lime – lima

Chop onion, paprika and zucchini roughly. Leave tomatoes whole. Pour olive oil on top and squeeze the lime. Season with salt, pepper and basil. Mix well and let them marinate for at least an hour.

Remove the membrane from the skirt steak and season with salt and pepper. Leave them on room temperature for an hour.

Make the BBQ bearnaise sauce using the recipe on our previous post!

Grill the steaks on high heat for about 3 minutes per side. If you have a charcoal grill, even better! The fat in the beef sucks in all those delicious grill flavors! Let the meat rest 15 minutes before cutting it for serving (see the pictures below).

Put the corn tortillas in the grill to warm up. Chop the vegetables into finer pieces (the reason why we are doing this at this point is that we preserve all the juices and flavors in the vegetables if we chop the in the very last minute).

Make the fajitas by combining vegetables, meat and BBQ bearnaise on top of tortillas. No cheese is required because of the rich bearnaise flavor, but if you wish, why not!

¡Buen provecho!

Pork Fillet with BBQ Béarnaise

Pork Fillet with BBQ Béarnaise Sauce and Creamy Potatoes
BBQ béarnaise uplifts this dish. It raises old boring pork fillet into a new level.

Today’s recipe is celebration to grilled food! Since we cook grilled pork fillets quite often they easily become a bit boring after awhile. To change that we decided to make traditional béarnaise sauce with BBQ aroma. To accompany the meat creamy potatoes were in order.

Ingredients for Creamy Potatoes for 4 Servings

  • 1 kg (2 pounds) of medium size potatoes – patatas
  • 4 cloves of garlic – dientes de ajo
  • 1 teaspoon of Spanish smoked paprika, spicy – pimentón picante
  • a splash of olive oil – aceite de oliva
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • 4 dl of double-cream – nata de cocina

Splash some olive oil in a frying pan and soften the garlic. Add sliced potatoes and fry them until lightly brown, but not soft yet. Add smoked paprika, salt and papper – stir. Pour everything in an oven pot and add cream. Stir carefully so that there’s cream in between every potato slice. Cook in 180 ºC (360 ºC) oven for 45 minutes.

Ingredients for Pork Fillets for 4 Servings

  • 2 pork fillets (Ibérian fillets, if possible) – solomillos de cerdo
  • 2 cloves of garlic – dientes de ajo
  • a few sprigs of thyme – tomillo
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • olive oli – aceite de oliva
  • 1 teaspoon of Spanish smoked paprika, spicy – pimentón picante

First make the marinade. Chop the garlic and mix with olive oil, salt, pepper, whole sprigs of thyme and smoked paprika. Cover the fillets with marinade in a bowl and cover with foil (or lid). Let them marinate in room temperature for at least an hour.

Grill the pork fillets 25 minutes before serving. They take about 10-15 minutes to cook so that middle is still a little bit pink. You can grill your favorite side dishes such as cherry tomatoes at the same time. Let the fillets rest covered with aluminium foil at least 10 minutes before cutting in order to keep the juices in. Cut into 1 cm (0.5″) slices for serving.

Ingredients for Béarnaise Sauce for 4 Servings

  • 4 egg yolks – yemas
  • 3 tablespoons of white wine – vino blaco
  • 1 tablespoon of white wine vinegar – vinagre de vino blaco
  • 1 tablespoon of BBQ sauce – salsa barbacoa
  • a handful of parsley – perejil
  • 2-3 tablespoons of lemon juice – zumo de lemón
  • 200 g (7 oz) soft butter – mantequilla
  • ground white pepper – pimimenta blanca
  • tarragon – estragón

Put water to a large sauce pan and bring it to boil. You’ll need a bowl which fits nicely on top of the sauce pan, but its bottom does not touch the water. Measure white wine and white wine vinegar to the bowl and place the bowl on the sauce pan. When the white wine begins to heat up, add egg yolks while whisking constantly. Once the mixture gets a creamy texture, remove the bowl from the sauce pan and start adding small amount of butter while whisking. The mixture thickens when butter is added. If butter won’t melt, place the bowl on top of the boiling water for awhile and whisk. Once all the butter is added and the structure of the sauce is right, add a tablespoon of your favorite BBQ sauce and some parsley. Season with tarragon, white pepper and lemon juice. Serve immediately.

¡Buen provecho!