Steak With Bearnaise Sauce

Pianolady's Note:

We had this for dinner this past weekend and I cannot begin to describe how scrumptious it was. This is a recipe from Ina Garten / The Barefoot Contessa. I have never liked Bearnaise Sauce -- but I made this as a special treat for my husband. We BOTH absolutely loved this steak AND the sauce, and it will be a special dinner for us from now on. We served this with Rosemary Roasted Potatoes and Pesto Pea Salad. Yum! ** Please note: This has raw egg yolks in the Bearnaise Sauce **

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• ¼ cup champagne vinegar or ¼ cup white wine vinegar
• ¼ cup of good white wine
• 2 tablespoons of minced shallots
• 3 tablespoons fresh tarragon leaves , chopped and divided
• kosher salt , to taste
• fresh ground pepper , to taste
• 3 extra-large egg yolks
• ½ lb unsalted butter , melted
• 6 rib eye steaks (1-inch thick)
• olive oil
• fresh coarse ground black pepper

Directions:

1. For the sauce:.
2. Put the Champagne Vinegar, white wine, shallots, 1 tablespoon of the chopped tarragon leaves, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small saucepan.
3. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons.
4. Cool slightly.
5. Place the cooled mixture with the egg yolks and 1 teaspoon of salt in the jar of a blender and blend for 30 seconds.
6. With the blender on, slowly pour the hot butter through the opening in the lid.
7. Add the remaining 2 tablespoons of chopped tarragon leaves and blend only for a second.
8. If the sauce is too thick, add a tablespoon of white wine to thin.
9. Keep at room temperature until serving.
10. Season the steaks liberally with salt and coarsely ground black pepper on both sides.
11. Heat a thin layer of olive oil in a saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute.
12. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle.
13. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes.
14. Serve with the Bearnaise Sauce on the side.
15. Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender.
16. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
17. Enjoy!

Reviews

[Liza at Food.com]

I'm in LOVE with this sauce. I first shied away from making bearnaise b/c I was worried I'd fail or all that beating would kill me...along comes this PERFECT recipe using the blender and I LOVE how for entertaining you can make it ahead and just add a drop of hot h2o at the end. We served it over NY steaks for NYE and it was a HUGE HIT...thanks for making me look so good!

[oilpatchjo]

We were having Alberta AAA Rib Eye Steaks & Alaskan King Crab Legs for dinner with my DH favorite nephew tonight. I decided at the very last minute to make Béarnaise Sauce this recipe looked great. I made this recipe and the texture and taste was like in a 5 star restaurant! Don't hesitate to make this it is wonderful!