Steak With Bearnaise Sauce

Recipe by Pianolady
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • Enjoy!
Advertisement