Open-Faced Steak Sandwich

By AzWench

The steak and béarnaise sauce are the most integral parts of this sandwich, but don't forget about the bread. A good, crusty loaf is just as important.

Ingredients

• FOR THE BÉARNAISE, MELT:
• 2 sticks unsalted butter (16 Tbsp.)
• 1/3 cup each white wine vinegar and dry white wine
• 2 Tbsp. minced shallots
• 1 tsp. whole black peppercorns
• 1 sprig fresh tarragon
• 3 egg yolks
• 2 Tbsp. chopped fresh tarragon
• 2 tsp. fresh lemon juice
• Salt and cayenne pepper to taste
• FOR THE SANDWICHES, GRILL:
• 4 beef tenderloin steaks, seasoned with salt and black pepper (4 oz. each)
• 4 pieces bias-sliced ciabatta bread, brushed with olive oil, seasoned with salt and black pepper (3/4-inch thick)
• Mixed salad greens

Details

Servings 4
Adapted from thepioneerwoman.com

Preparation

Step 1

Preheat grill to medium-high. Brush grill grate with oil.

For the béarnaise, melt butter in a small saucepan over low heat. Skim off and discard foam; remove pan from heat.

Boil the vinegar, wine, shallots, peppercorns, and tarragon sprig in a small saucepan over high heat; reduce to 3 Tbsp., then strain.

Simmer 1 inch water in a medium saucepan over medium-low heat. Whisk egg yolks and vinegar reduction in a stainless-steel bowl. Place bowl over simmering water (don't let bowl touch water). Whisk vigorously until yolks leave trails, 2 minutes. Remove bowl from pan.

Whisk 1–2 Tbsp. warm butter into yolk mixture, one drop at a time. After it's incorporated, add remaining butter in a thin stream. If mixture gets cold, return bowl to pan of simmering water and continue whisking in butter. After butter is incorporated, whisk in chopped tarragon and lemon juice; season with salt and cayenne.

For the sandwiches, grill steaks, covered, to desired doneness, 2–3 minutes per side for medium-rare. Grill bread, covered, until lightly toasted, 1–2 minutes per side. Let steak rest 5 minutes; slice into strips.

Layer greens and steak on ciabatta slices. Top sandwiches with sauce.