Recipe by Pianolady
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 **
Top Review by 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!
- 1⁄4 cup champagne vinegar or 1⁄4 cup white wine vinegar
- 1⁄4 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
- 1⁄2 lb unsalted butter, melted
- 6 rib eye steaks (1-inch thick)
- olive oil
- fresh coarse ground black pepper
Directions See How It's Made
- For the sauce:.
- 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.
- Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons.
- Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon of salt in the jar of a blender and blend for 30 seconds.
- With the blender on, slowly pour the hot butter through the opening in the lid.
- Add the remaining 2 tablespoons of chopped tarragon leaves and blend only for a second.
- If the sauce is too thick, add a tablespoon of white wine to thin.
- Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black pepper on both sides.
- 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.
- Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle.
- Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes.
- Serve with the Bearnaise Sauce on the side.
- Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender.
- Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.