It is with a heavy heart that we have made the difficult decision to close our doors, as of Friday 20th March. Our priority has always been the health and wellbeing of both our staff and our customers, as we do what we can to stem the spread of the virus.
While these events are uncertain and unpredictable, this does not affect our determination to re-open, hopefully in the not so distant future.
Please stay in touch and up to date with any news and inspiration from The Litton on our social channels and via email.
For now, thank you from all of the team for your support and we send all our love to you.
01. Season the hanger steaks and BBQ. 5/8 mins for rare or longer depending on how you like your steak. Leave to rest in a warm place.
02. For the béarnaise, clarify the butter by melting it in a saucepan over a low heat. When foaming, remove from heat. Leave for a few minutes for the white solids to sink.
03. Pour the vinegar in a saucepan with the diced shallot, tarragon and a pinch of salt. Heat gently over medium heat until the volume of liquid has halved. Strain through a sieve and leave to cool.
04. Beat the egg yolks with the lemon juice and add the vinegar reduction over a pan of simmering water (bain-marie), don’t let the base touch the water!
05. Whisk constantly until the sauce thickens slightly, remove from the heat and whisk in the clarified butter constantly whisking until thick and smooth.
06. Finish with chopped tarragon and seasoning. Leave in a warm place.
07. Cut the bagel and toast it. Slice the hanger steak then assemble with raw spinach, juicy steak and rich, buttery, tangy béarnaise sauce.