Flat Iron Steak with Four Sauces (béarnaise, blue, pepper, shallot)

Ingredients

• 800 g Flat iron steak (beef steak) (cut into 4 portions of 200 g each)
• 1 c. à café Fine salt (to season the meat just before cooking)
• 1 c. à café Black peppercorns (coarsely cracked)
• 250 g Unsalted butter (to clarify for the béarnaise)
• 6 unités Egg yolks (at room temperature)
• 120 ml Dry white wine (for the béarnaise reduction)
• 60 ml White or cider vinegar (for the béarnaise reduction)
• 6 unités Shallots (finely minced)
• 30 g Fresh herbs (chervil, tarragon, flat parsley) (stems and leaves, chopped)
• 200 ml 30% fat liquid cream (for the blue cheese and pepper sauces)
• 300 g Blue cheese (Roquefort or Gorgonzola) (cut into cubes)
• 1 c. à café Pickled peppercorns (whole grains, slightly salted)
• 1 c. à café Dijon mustard (for the pepper sauce)
• 250 ml Beef stock (cube or liquid) (prepared with hot water)
• 120 ml Dry red wine (for the pepper and shallot sauces)
• 1 c. à soupe White miso paste (for the shallot sauce, adds umami)
• 80 g Additional butter (for finishing) (for the blue cheese sauce)
• 40 g Additional butter (for finishing pepper sauce) (for the pepper sauce)
• 80 g Additional butter (for finishing shallot sauce) (for the shallot sauce)

Instructions

1. Prepare aromatics

   Finely mince the 6 shallots as well as the stems of chervil, tarragon and flat parsley. Set aside in a bowl.

   Time: PT5M

2. White wine‑vinegar infusion

   In a small saucepan, combine the white wine (120 ml) and vinegar (60 ml) with the minced shallots and herbs. Bring to a boil then reduce by half (about 10 min).

   Time: PT10M

   Temperature: Boiling

3. Clarify the butter

   Melt the 250 g of unsalted butter in the microwave or over low heat, then let rest a few minutes. Remove the milky part that separates and keep only the clarified butter (the yellow part).

   Time: PT5M

   Temperature: Low heat

4. Emulsify the béarnaise (bain‑marie)

   In the bain‑marie bowl, whisk the 6 egg yolks with a teaspoon of water. Place the bowl over the saucepan containing the shallot reduction (not boiling, just steam). Whisk constantly until thickened (about 8 min).

   Time: PT8M

   Temperature: Bain‑marie (≈70 °C)

5. Incorporate the clarified butter

   Remove the bowl from the bain‑marie. Add the clarified butter in a thin stream while whisking vigorously until a smooth sauce is obtained. Pass through a muslin to eliminate herb pieces.

   Time: PT2M

6. Blue cheese sauce – reduction

   In a saucepan, sauté 1 finely chopped shallot in a little butter, add the white wine (120 ml) and reduce by half (≈5 min).

   Time: PT5M

   Temperature: Medium

7. Blue cheese sauce – cheese incorporation

   Add the 300 g of blue cheese cut into cubes to the reduction, let melt gently. Incorporate the liquid cream (200 ml) then 80 g of butter in a stream, mix until glossy.

   Time: PT5M

   Temperature: Medium

8. Pepper sauce – base

   In a small saucepan, sweat ½ minced shallot in butter, deglaze with the red wine (120 ml) and beef stock (250 ml). Add the pickled peppercorns and reduce over medium heat until syrupy (≈5 min).

   Time: PT5M

   Temperature: Medium

9. Pepper sauce – finishing

   Remove from heat, incorporate 1 tsp Dijon mustard, 200 ml liquid cream and 40 g butter in a stream. Whisk lightly to homogenize.

   Time: PT5M

10. Shallot sauce – reduction

    Melt 30 g butter in a saucepan, add 4 finely chopped shallots and sweat without coloring. Deglaze with 1 tbsp red wine vinegar then 120 ml red wine. Reduce to dry, add beef fond, then 1 tbsp miso paste. Let thicken slightly (≈5 min).

    Time: PT5M

    Temperature: Medium

11. Shallot sauce – finishing

    Incorporate 80 g cold butter in small pieces off the heat, mix until glossy. Adjust seasoning salt/pepper.

    Time: PT3M

12. Cook the steak

    Salt and pepper each steak piece. Heat a very hot pan with a drizzle of oil. Sear each side 2 min (rare), 3 min (medium‑rare), 4 min (medium) or 5 min (well done) according to preference. Turn only once.

    Time: PT8M

    Temperature: Very high heat

13. Rest the meat

    Remove the steak from heat, loosely cover with foil and let rest 5 min so the juices redistribute.

    Time: PT5M

14. Plating and serving

    Slice the steak against the grain. Arrange slices on plates, drizzle with the sauce of choice or serve the four sauces separately. Accompany with fries, mashed potatoes or green salad.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

40 g

Carbohydrates

5 g

Fat

45 g

Fiber

1 g