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

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.

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