450 sirloin steaks, cut in cubes • Sea salt to taste • ½ cup Lurpak Clarified Butter (+ 1 tablespoon) • 4 black peppercorns • 2 tbsp tarragon, finely minced • ½ cup white vinegar • 1 shallot, finely minced • 6 eggs yolk • 1 pinch of chili pepper powder • Parsley, to garnish (optional)
In a skillet, heat a splash of Lurpak Clarified Butter and cook meat on all sides. Thread the meat onto small skewers and set aside. 2. Melt Lurpak Clarified Butter in a small saucepan over medium heat. Add shallots, tarragon, peppercorns, vinegar and onions and bring to a simmer. Cook until reduced by half. Set aside to cool. 3. With the blender running add half of the reduction to the egg yolks and blend together in a slow steady stream. Once it emulsifies, turn the speed up to high and add the remaining butter reduction and blend until incorporated. Season with salt, pepper and chili powder, garnish with parsley and serve as a dip with the skewers
