Steak with Bernaise

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

Steak with Bernaise
Steak with Bernaise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

For the sauce, put the ChampĂ gne 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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