Sirloin Pepper Steak Skewers with Béarnaise Sauce
Put the peppercorns on to a flat plate and use to coat the steaks on to a plate. Arrange on a baking sheet and cover loosely with plastic. You can leave them to marinate for 3-4 hours or even overnight in the fridge but allow them to come back up to room temperature before using.
To cook the steaks, heat some light olive oil in a large heavy-based pan over a high heat.
Season the steaks with sea salt and then add to the pan. Cook for 1 minute on each side to sear, then reduce the heat, add a knob of the butter and cook the steak for another 4 minutes, turning once. Transfer the steaks to a plate and allow to rest.
To make the béarnaise sauce, place the tarragon or white wine vinegar, fresh tarragon, egg yolks and egg in to a food processor with the salt. Blend until the tarragon is very finely chopped.
Gently heat the butter in a heavy-based pan until melted and just beginning to foam.
Turn on the food processor and with the motor running at medium speed; pour in the melted butter in a thin, steady stream through the feeder tube. Continue to blitz for another 5 seconds and pour back into the pan but do not return to the heat.
Allow the heat from the pan to finish thickening the sauce as you stir it gently for another minute before serving. Alternatively the sauce can be kept warm if it’s kept in a heatproof bowl set over a pan of simmering water or in a switched-off but warm oven.
To serve, cut each steak into thin slices and then thread on to 12, 6 inch bamboo skewers in a ribbon fashion. Arrange on presentation plates with small bowls of warm béarnaise sauce.