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Carrot Steak with Béarnaise Emulsion
Recipe by Pete Campbell
Switch up your meat-free Monday with this vegetarian delicacy. Paired with a creamy béarnaise emulsion, this carrot steak is mouthwatering.
- Steps
- Ingredients
Steps
- For the Carrot Steaks, using a mandolin, slice 2 of the carrots into long 1mm thick strips. Place the strips in a bowl, then repeat with the 2 remaining carrots and place in a separate bowl. Season each bowl of carrot slices generously with 1 teaspoon each of cumin and cardamom and salt. Set aside for 10 minutes.
- Using a clean tea towel, pat the carrot strips dry. Working with one bowl of carrot strips at a time, layer into rectangle shaped stacks (approximately 28cm long x 4cm high), placing the tarragon and basil leaves between some slices as you layer the stacks. When both stacks are complete, carefully roll each stack to make a large compact spiral, lay on their side and secure with kitchen twine.
- Heat the grapeseed oil in a stainless steel frying pan. When hot, add the carrot steaks and sear for 2 minutes. Reduce heat to medium low and add butter and garlic to pan. Continue to cook the steaks, without turning over, for 25-30 minutes, basting thoroughly with the butter every minute or so. When the garlic begins to blacken, place on top of the carrot steaks and continue basting. The steaks are done when the carrot is completely soft and tender, and the seared side is heavily charred.
- For the Béarnaise Emulsion, place the onion, vinegar, wine and tarragon into a saucepan and simmer until reduced to about 2 tablespoons of liquid. Remove from the heat, strain the liquid then return to the pan. Set aside until base of the pan has cooled just enough to touch by hand.
- Add egg yolks and water to the pan and whisk until the mixture is pale and thickened. Gradually add the clarified butter and whisk continuously until emulsified. Add the oil, lemon juice and mustard and process with a stick blender. Season with salt to taste.
- To serve, place the steaks onto plates, char side up, slightly off centre on the plate and garnish with mustard cress. Pour the emulsion next to the steak.
