Pimp your steak!

3 recipes by Daniel Hughes, Head Chef at at Manta Restaurant & Bar in Sydney’s Woolloomooloo,

Béarnaise Sauce
Makes 10 portions

You'll need...
100 ml white wine vinegar
2 shallots, roughly diced
2 sprigs tarragon
6 egg yolks
1L clarified butter, lukewarm
salt and pepper

Method
1. Boil white wine vinegar, shallots and 1 sprig of tarragon until reduced by half. Remove from the stove, strain and cool.
2. Place egg yolks and reduction in the top of a double boiler on a low heat. Whisk until ribbons begin to form and the egg mixture is quite white and getting thicker.
3. Remove from the heat and continue to whisk, very slowly start adding the clarified butter. If the sauce becomes too thick, add a small drop of hot water to thin the mixture
4. When all the butter has been added, season with salt and pepper and add the chopped leaves of the remaining tarragon stalk. Whisk to combine and place in a warm space until ready to serve.

Salsa Verde
Makes 10 portions

You’ll need...
1 handful rocket leaves
¼ bunch continental parsley
¼ bunch mint
2 tbs chopped fennel
zest of ½ lemon
2 tbs lemon juice
1 garlic clove, finely chopped
extra virgin olive oil
salt and pepper

Method
1. Chop rocket, parsley, mint and fennel together until well combined.
2. Place the herbs in a mixing bowl along with lemon zest, juice and garlic.
3. Add olive oil until all ingredients are covered. Mix and
add salt and pepper to taste.

Roasted Chilli Dressing
Makes 10 portions

You’ll need...
2 red capsicums, chopped and seeds removed
2 birds eye chillies
2 long red chillies
1 clove garlic
olive oil
2 tbs smoked paprika
1 tbs capers
1 tbs parsley
2 tbs red wine vinegar

Method
1. Chop capsicum, chillies and garlic. Place the ingredients in a roasting tray, then coat with olive oil. Roast for 8 minutes
at 200°C.
2. Remove tray from oven and sprinkle with paprika. Roast for a further 8 minutes.
3. Remove from oven and add ingredients to a blender along with capers, parsley and red wine vinegar. Blend until smooth.