Steak With Bearnaise Sauce

"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 **"
 
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Ready In:
25mins
Ingredients:
11
Serves:
6
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ingredients

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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!

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Reviews

  1. 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!
     
  2. 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!
     
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