Steak with Bearnaise

  • 2 steaks
  • cracked pepper
  • kosher salt
  • 1 shallot, minced
  • 2 tbsp minced fresh tarragon
  • 1 tbsp parsley, minced
  • 2 tbsp white wine vinegar
  • 2 tbsp vermouth
  • 3 egg yolks
  • 1 tbsp water
  • 1/3 cup cold butter, cut in small pieces
  1. Combine the shallot, tarragon, parsley, vinegar, 1 tsp cracked pepper, and vermouth in a double boiler.
  2. Rub the steaks with salt and cracked pepper.
  3. Boil the vermouth mixture until reduced to 1 tbsp of liquid.  Whisk in the egg yolks and the water.
  4. Grill the steak to your liking.
  5. Whisk in the butter, piece by piece.
  6. Serve the sauce over the steak.

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