STEAK - Beef Fillet Steaks with Brown Butter Béarnaise

By Unblond1

Ingredients

• STEAKS:*
• 1 tbsp. vegetable oil
• 2 tbsp. unsalted butter
• 4 fillet steaks, each 6 to 8 oz.
• Salt and freshly ground pepper
• BROWN BUTTER BÉARNAISE:*
• 1/2 cup unsalted butter
• 2 tbsp white wine vinegar
• 1 tbsp water
• 4 tsp chopped fresh tarragon or 1 tsp (5 mL) dried
• 2 tsp minced shallots
• 6 black peppercorns
• 1/2 cup full-fat mayonnaise
• Salt and freshly ground pepper to taste

Details

Servings 4
Adapted from foodanddrink.ca

Preparation

Step 1

*For béarnaise*, place butter in a skillet over medium heat, watching that it does not burn, and cook until butter turns brown and has a nutty taste, 4 to 5 minutes. Remove from heat and cool to room temperature.

*Combine* vinegar, water, half the tarragon, shallots and peppercorns in a small saucepan over medium heat. Bring mixture to a boil, reduce heat and simmer for 1 to 2 minutes or until reduced to 1 tbsp. Strain.

*Combine* mayonnaise and vinegar mixture in a medium bowl. Slowly whisk in room temperature brown butter. Sauce will thicken. Season well with salt and pepper. Stir in remaining tarragon. Serve the sauce at room temperature or reheat very gently to make sure it does not separate.

*For steaks*, season beef with salt and pepper and refrigerate, uncovered, for several hours or overnight. Bring to room temperature for 1 hour before cooking. Heat oil and butter in a large stainless skillet over medium-high heat. Add steaks to pan and sear for 3 minutes. Flip and sear for 3 more minutes. Flip again, basting steaks with the butter and oil and cook for another minute. Repeat on other side for medium-rare. Remove to a platter and let rest for 5 - 10 minutes, lightly covered.

*Serve* the béarnaise in a small ramekin on the side for people to spoon over meat.