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Flat Iron Steak with Four Sauces (béarnaise, blue, pepper, shallot)
Tender flat iron steak served with four classic French sauces: béarnaise, blue cheese sauce, pepper sauce and shallot sauce. Each sauce is handmade, with fresh herbs, clarified butter and emulsion techniques for a rich and velvety result.
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Cost Breakdown
Critical Success Points
- • Béarnaise reduction (step 2)
- • Béarnaise emulsion (step 4‑5)
- • Steak cooking (step 12)
Safety Warnings
- • Handle very hot liquids (reductions) with care to avoid burns
- • Do not let egg yolks reach 80 °C without agitation, otherwise they coagulate
- • Use oven mitts for the very hot pan
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