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Steak with Bernaise


6 servings. Barefoot Contessa recipe. Can make sauce an hour ahead of time.

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  • 1/4 c Champagne or white wine vinegar
  • 1/4 c good white wine
  • 2 T minced shallots
  • 3 T chopped fresh tarragon leaves, divided
  • Kosher salt
  • Fresh ground black pepper
  • 3 XL egg yolks
  • 1/2 lb (2 sticks) unsalted butter, melted
  • 6 (1 in thick) ribeye steaks
  • EVOO
  • Coarsely ground black pepper



Step 1

For the sauce, put the Champàgne vinegar, white wine, shallots, 1 T tarragon leaves, 1/4 t salt & 1/4 t pepper in sm pan. Bring to boil & simmer over med heat for about 5 min until the mixture is reduced to a few tablespoons. Cool slightly.

Place the cooled mixture with the egg yolks & 1 t salt in the jar of a blender & blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 T of tarragon leaves & blend only for a second. If the sauce is too thick, add a T of white wine to thin. Keep at room temperature until serving.

Season the steaks liberally with salt & coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a Lg saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 min. Lower the heat to low & cook the steaks for about 7-10 min turning once until very rare in the middle. Remove to a plate, cover tightly with foil & allow to sit for 10 min. Serve with Bernaise sauce on the side.

Note: To make the sauce in advance, prepare an hour before serving & allow to sit in the blender. Before serving, add 1 T of the hottest tap water & blend for a few seconds.

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