Beef Steaks with Elderflower Sauce

Elderflowers are in bloom, so its the perfect time to use them. We enhance a classic Dutch sauce with fresh elderflower blossoms, making the beef steaks even more delicious.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Meat, beef, thigh

  • 2 spoons Oil, olive

  • 2 spoons Elderberry, flower, fresh

  • 75 ml Alcohol, Wine, White

  • 200 g Butter, unsalted

  • 2 piece Egg, egg yolk, fresh

  • 2 spoons Vinegar, red wine

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Rinse the steaks and pat them dry with paper towels. Score the fatty edge with a knife down to the meat. Coat the meat well with oil and refrigerate for half an hour. Thoroughly rinse the elderflower blossoms, shake them dry, and pluck them, then soak them in white wine for one hour.

  2. Light the charcoal and wait for it to heat up. Heat and oil the grill grate well, then cook the steaks over high heat for 3 to 5 minutes on each side. Place unsalted butter in an iron pot and strain the elderflower wine into it. Heat the pot over the embers until the butter begins to simmer slightly.

  3. Remove the pot from the embers and let the butter cool slightly. Cook the steaks for another 5 minutes over low heat, high above the embers. Meanwhile, whisk the egg yolk, vinegar, salt, and pepper together and slowly add the melted butter. Continue whisking for 1 to 2 minutes until the sauce becomes smooth and creamy. Plate the steaks, season with salt and pepper to taste, and drizzle with the sauce.

Nutrition Information (Per 100g)

  • Calories: 316.24 kcal
  • Fat: 27.71 g
    • Saturated Fat: 14.7 g
  • Carbohydrates: 0.12 g
    • Sugars: 0 g
  • Protein: 15.18 g
  • Fiber: 0 g