Dec 7, 2006
Steak with Bearnaise Sauce
- 4 steaks
- olive oil
- cracked pepper
- coarse salt
- 1/4 cup sherry vinegar
- 1 shallot, minced
- 3 tbsp fresh tarragon, minced
- 1/4 lb butter, cut in chunks
- 2 egg yolks
- Let the steak stand at room temperature for 10 minutes.
- Rub the steak with coarse salt and cracked pepper. Lightly brush with olive oil.
- In a small pot, combine the vinegar, shallots, some cracked pepper, and tarragon. Bring to a boil and reduce until the liquid has nearly evaporated. Remove from the heat.
- Whisk the egg yolks in the top of a double boiler. Stir in the tarragon reduction.
- Whisk the eggs constantly, pulling them away from the heat if they start to curdle or harden.
- Once they are very foamy, slowly add the chunks of butter, whisking.
- Season with salt and pepper.
- Meanwhile heat some olive oil in a large non-stick skillet. Add the steaks, and cook on both sides, until cooked to your liking.
- Serve with the sauce.
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