Steak with Bernaise
6 servings. Barefoot Contessa recipe. Can make sauce an hour ahead of time.
- 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
- Coarsely ground black pepper
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.