Skip to content

Meat

Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise)

Epicurious.com

Steak Bearnaise

Steak Bearnaise

So… the picture doesn’t look too appetizing but let me tell you this was delicious! It just so happens that I managed to get filet mignon from Costco at $10/pound so I had to think of an exciting way to cook it. Having just come back from France, bearnaise sauce seemed a good idea (and I had made it and failed earlier this year so with the help of a seasoned cook I made a lot better this time). Really not healthy but so delicious and actually a lot easier (and faster) to make than I imagined! Possibly a good idea for a quick fancy dinner for guests (though, note to self, must also get enough energy to make vegetables along with it next time because otherwise the steak looks lonely!).

2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each) {I used filet mignon}
1 tablespoon vegetable oil {I used olive oil}
1/4 cup dry white wine
1/4 cup white-wine vinegar {I used tarragon vinegar}
1/4 cup finely chopped shallots
2 tablespoons chopped fresh tarragon, divided {I used dried Tarragon – I’m sure fresh probably makes a difference}
3 large egg yolks
1 stick unsalted butter, cut into 8 pieces
1/2 teaspoon fresh lemon juice, or to taste

Cook steaks:
Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).

Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare. Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.

Make béarnaise while steaks stand:
Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.

Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).

Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely {I melted the butter separately in its own skillet before adding it instead of adding it by pieces}. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.

Cooks’ notes:
·The egg yolks in the sauce will not be fully cooked.
·Béarnaise can be made 20 minutes ahead and kept in bowl, covered, over hot water off heat.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: