- 4
Ingredients
- 4 SERVINGS
- FOR STEAKS
- 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 oz each)
- 1 tablespoon vegetable oil
- FOR BEARNAISE
- 1/4 cup dry white wine
- 1/4 cup white-wine vinegar
- 1/4 cup finely chopped shallots
- 2 tablespoons chopped fresh tarragon, divided
- 3 large egg yolks
- 1 stick unsalted butter, cut into 8 pieces
- 1/2 teaspoon fresh lemon juice, or to taste
- ACCOMPANIMENT: shoestring potatoes
Preparation
Step 1
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 BEARNAISE 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. 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:
Bearnaise can be made 20 minutes ahead and kept in bowl, covered, over hot water off heat.