Steak With Bernaise
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan
2
Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons
3
Cool slightly
4
Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds
5
With blender on, slowly pour the hot butter through the opening in the lid
6
Add the remaining 2 tablespoons of tarragon leaves and blend only for a second
7
If the sauce is too thick, add a tablespoon of white wine to thin
8
Keep at room temperature until serving
9
Season the steaks liberally with salt and coarsely ground black pepper on both sides
10
Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute
11
Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle
12
Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes
13
Serve with the bernaise sauce on the side
14
Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender
15
Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds