Made with AI
Steak with Béarnaise Sauce
Ingredients
- beef steaks (such as filet mignon or ribeye)4 pieces
- Salt and pepperto taste
- olive oil2 tablespoons
- white wine vinegar3 tablespoons
- dry white wine3 tablespoons
- shallots, minced2
- egg yolks3
- water1 tablespoon
- lemon juice1 tablespoon
- unsalted butter, melted1 cup
- chopped fresh tarragon2 tablespoons
Instructions
- 1
Season the steaks with salt and pepper to taste.
- 2
Heat the olive oil in a skillet over medium-high heat. Once hot, add the steaks and cook to your desired level of doneness (about 4-5 minutes per side for medium-rare, depending on thickness).
- 3
Remove the steaks from the skillet and let them rest while you make the sauce.
- 4
In a small saucepan, combine the white wine vinegar, dry white wine, and minced shallots. Simmer over medium heat until the liquid is reduced by half.
- 5
In a heatproof bowl, whisk together the egg yolks, water, and lemon juice. Place the bowl over a pot of simmering water (double boiler) and continue to whisk until the mixture is thickened and doubled in volume.
- 6
Remove the bowl from the heat and slowly drizzle in the melted butter, whisking constantly until the sauce is thickened and emulsified.
- 7
Stir in the chopped tarragon, and season with salt and pepper to taste.
- 8
Serve the steaks with the Béarnaise sauce drizzled over the top or on the side.
