Steak frites. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Try it spooned over poached eggs or spread over roast fish or vegetables. Mayor Bob’s Béarnaise Steak Sauce (makes 1 ½ cups) 1 teaspoon chopped shallots. Combine vinegar reduction, egg yolk, and a pinch of salt in the bottom of a cup that barely fits the … And it always happens at the same exact point. Serve with the Bearnaise Sauce on the side. Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. Citrus. Slowly drip this warm butter into the egg-vinegar bowl, and start whisking. 5. 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. 18 recipes. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove from the pan and serve with the Bearnaise sauce. This piquant Italian green sauce doesn’t require any cooking. Melt remaining 1 cup butter in a small … Believe me that this bearnaise sauce recipe or béarnaise sauce (béarnaise in French) is not an easy one to make. by Amy Wisniewski. First is the 2017 update to James Peterson’s magnum opus Sauces, one of my favorite cookbooks from last year. Then, I slowly savor this last piece of beef, the experience augmented with a gentle dab into this most splendiferous of sauces. Meanwhile, fill a blender with hot water to warm it; set aside. Reviews and Ratings Global Ratings: (5) More Collections. Sauce Béarnaise is the king bee of rich, creamy, classical French sauces; capable of turning a humdrum steak dinner into a black-tie affair. 1 Start with the béarnaise: put the shallot, wine, vinegar and 1 tarragon sprig in a pan. Heat a non-stick fry pan over a high heat until it is very hot. Serve immediately. 514 recipes. Photo: cyclonebill / CC BY-SA. It also goes well with seafood and eggs. Keep at room temperature until serving. 3 tablespoons chopped fresh tarragon leaves, divided, 1/2 pound (2 sticks) unsalted butter, melted. It is, dare I say, the definitive recipe (14 steps!) Brush the steaks … Then it gets thickened with egg yolks. Swap it in for Hollandaise when you yourself are feeling more unconventional than classic, and check out these preparations when you really want to crank it up to 11. Season the steaks, then crumble over the oxo cube. [I’m going to type up Julia’s recipe, but if you want to follow the easier Ruhlman technique, click here.] Salsa verde. How to Thaw Beef. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Discard the tarragon and transfer the reduction to a heatproof bowl; set aside. Season the steaks liberally with salt and coarsely ground black pepper on both sides. chopped tarragon. Great on steaks… In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. © 2020 Discovery or its subsidiaries and affiliates. For béarnaise sauce, place vinegar, shallot, tarragon sprigs, bay leaf and peppercorns in a saucepan, bring to the boil, then reduce heat to medium and simmer until reduced by two-thirds (2-3 minutes). Go to http://foodwishes.blogspot.com/2016/12/bearnaise-sauce-maybe-my-favorite … It is a buttery sauce with a hint of anise flavor. 94 recipes. Kevin Pang was the founding editor of The Takeout, and director of the documentary For Grace. Sure, the rich, meaty flavor coupled with the crunch of fries contrasted by a sharp béarnaise sauce feels decadent. However there is a catch: this classic French butter sauce might look innocent to you. https://www.allrecipes.com/video/51/how-to-make-bearnaise-sauce Béarnaise sauce for steak is an absolute classic. of preparing proper béarnaise. Lemon Butter. Photo: cyclonebill / CC BY-SA. That’s the power of sauce. To keep the béarnaise warm while you cook the steaks, take the pan of water off the heat and put the bowl back on top with a piece of cling film touching the surface of the sauce. Tip. 5 egg yolks. Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. It has many uses, often as an accompaniment to steak or drizzled over vegetables. Alternatively, thinly slice the steak and serve on a bed of watercress or rocket leaves, drizzle with béarnaise sauce and serve as soon as possible. What does it taste like? Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.It is considered to be a "child" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. Recipe: Julia Child’s Sauce Béarnaise https://www.dietdoctor.com/recipes/keto-steak-with-bearnaise-sauce ; This approach is foolproof, but we know things happen. Ingredients Ready in… 15 mins. In a saucepan, add vinegar, along with minced shallots, tarragon sprig, bay leaf, and a few cracks of pepper. Recipe Videos. 2 Take the steaks out of the fridge at least 30 minutes before cooking. Separately, take a stick of butter and cut in two, then place both halves into a microwave-safe measuring cup. This time, I used an A5 Japanese Wagyu Ribeye, but you can use whatever steak you want. Remove from heat and set aside to cool. It’s herbaceous, vinegary butter, and it’s a knockout. Sauce. Raspberry Steak Sauce Tarragon and White Wine Sauce Green Mole Sauce (Mole Verde) Traditional Bread Sauce See all 12 recipes Recently Viewed. Preheat the oven to 400 degrees F. Season the beef with salt and pepper. With blender on, slowly pour the hot butter through the opening in the lid. Chop … Tri-tip Steak Recipe With Bearnaise Sauce | Rachael Ray Show Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. For béarnaise sauce, place vinegar, shallot, tarragon sprigs, bay leaf and peppercorns in a saucepan, bring to the boil, then reduce heat to medium and simmer until reduced by two-thirds (2-3 … https://thetakeout.com/recipe-how-to-make-bearnaise-sauce-steak-1828376218 Lemon. A quick and easy béarnaise sauce made in the blender. Paired with a juicy steak, it taste oh-so-sinful. Get the recipe from Food & Wine. (Just buy the book sight unseen.). Copyright 2004, Ina Garten, All Rights Reserved. The butter is already salted, so taste to see if it requires additional salt. There are, however, easier methods. Move over steak spice! 1 sprig terragon, chopped. Prepare the steaks about 1 hour before cooking. But when done right it is a perfect match for the rich, umami flavours of beef. A bad peppercorn sauce can be harsh and completely overpowering, which might be why it’s not as commonly found in restaurants as it once was. What an excellent steak sauce this is! All rights reserved. Serve Béarnaise sauce over Pepper-Crusted Filet Mignon. What Makes Béarnaise Sauce So Good. A quick and easy béarnaise sauce made in the blender. Place the lemon juice and vinegar into another saucepan and bring to the boil. Doesn’t really save in the fridge well, sadly. This deliciously creamy herb sauce is so simple to make using a microwave, but if you do not have one, place your bowl over a pan of simmering water to heat it gently. Matthias Schmitt. Béarnaise falls into the category alongside caviar, truffle oil, and creme fraiche: a rich accompaniment that takes your already rich food and makes it all the richer. Serve with the bernaise sauce on the side. https://www.bbc.co.uk/food/recipes/steak_with_bearnaise_90359 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. Piazza’s Chef Dan says Bearnaise and steak are a “match made in heaven,” and he gives us his tips for cooking the perfect steak this week, but this piquant sauce has a few other divine uses. Tips for Beef and Eggs. Pinch of salt. The one problem is it’s rather a pain to make—calling for clarified butter, liquid lecithin, and for best results, cooking the infusion sous vide for an extra hour. And there’s a sharpness from the shallots and white wine vinegar, and a sweet anise warmth from the chopped tarragon. Heat in microwave for 30 seconds, then 15 seconds at a time until the butter is melted. Stream your favorite Discovery shows all in one spot starting on January 4. Strain the vinegar from the saucepan (a little over a tablespoon) into the egg yolk. To me, it is one of the world’s greatest dishes. There are two resources I turn to for béarnaise. Béarnaise is a classic sauce made using the same technique as Hollandaise but with the addition of tarragon. ¾ cup butter, melted. This is the sauce you’re going to want to pour over everything: this seared grass-fed steak is the most obvious choice, but béarnaise is amazing on veggies, grilled fish, poached eggs or, really, anything. It’s not even food. Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness. Method. Sign up for the Recipe of the Day Newsletter Privacy Policy. The name derives from the town Béarn in southwest France. Learn how to make a Béarnaise Sauce Recipe! 500 recipes. One of the winners would be steak, French fries and Béarnaise sauce. Bring to a boil over medium heat and … Matt Tebbutt shows us how to make this easy Béarnaise sauce recipe in a few simple steps. Like Hollandaise, Béarnaise can be made in a blender, or the more-traditional double-boiler method. https://www.thespruceeats.com/classic-bearnaise-sauce-recipe-1806845 Fearnley-Whittingstall’s recipe clocks in at a pithy two paragraphs in length, but it’s reliable and easy. A good Béarnaise sauce might come be a bit handier than one would think, and it is an excellent addition to both vegetables, fish, and meat. To me, it is one of the world’s greatest dishes. This will be terrific on fatty cuts of steak, or over fish and lobster. Serve it drizzled over roasted asparagus, steamed baby broccoli or as a dipping sauce … Cool slightly. Melt the butter in a pan then add the chopped … Grind lots … Béarnaise Sauce for Steak . In a small saucepan, combine vinegar, tarragon, and shallots. Then add chopped tarragon and mix well. Béarnaise is a classic sauce made using the same technique as Hollandaise but with the addition of tarragon. Stir the saucepan—you’ll want to reduce the vinegar by a little over half. Finely chop the tarragon stalks and leaves separately. I like to play these little ‘short-listing’ games – favourite dishes, restaurants and cities. E very year for my birthday, my wife asks me what I want for lunch and I always answer with the exact same response — steak frites smothered in béarnaise. Rich, smooth and flavoured with tarragon, it is well worth the effort for the ultimate steak Béarnaise. Turn off heat, and let the saucepan hang out while you add an egg yolk into a large bowl. If the sauce is too thick, add a tablespoon of white wine to thin. Add a few cracks of pepper. Score the fat at 1-inch (2.5 cm) intervals. Béarnaise is terrific with a filet mignon or sirloin, but where it curls toes is with well-marbled beef. Team the umami flavour of steak with a deeply savoury Asian-style sauce, thickened with hardy black beans. Bring to a boil and reduce to a simmer over low heat, watching closely, until mixture is about ½ cup in volume. Strain through a fine sieve and set aside to cool (40 minutes; discard solids). Similar to hollandaise sauce, béarnaise is a creamy emulsion sauce that goes beautifully on eggs, steak, chicken, pork, and veggies. Drain and rinse ½ a can black beans and put into a food processor . Serve it drizzled over roasted asparagus, steamed baby broccoli or as a dipping sauce … Bring to the boil; simmer until reduced by ½. Taste and add lemon juice if needed. Traditionally served with steak and chips, this iconic sauce can be tricky to make but is well worth the effort. Serve on hot plates with the béarnaise sauce over the steak or in a little bowl on the side and sprinkle over a little chopped tarragon. Peel and finely dice the shallots; Add a few peppercorns, the bay leaf, 3 or 4 tarragon stalks (save the leaves for later) Place in a saucepan, add the white wine vinegar and cook over a high until reduced to 3 tablespoons; Next, take the unsalted butter and gently heat until foaming. The one I prefer comes from my favorite cookbook, Hugh Fearnley-Whittingstall’s The River Cottage Meat Book. Well, it’s a butter sauce. Turn steaks onto their sides and cook for a further 2-3 minutes. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. In this video, you’ll learn how to combine egg yolks, lemon juice, butter, shallots, tarragon, wine, and vinegar into a deliciously rich and creamy ; The speedy béarnaise sauce featured here is quick and easy to make thanks to one of my favorite kitchen appliances – the blender! Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds. In a blender or processor combine egg yolks, lemon juice and pepper. The uses of bearnaise sauce are only limited by your imagination. Bearnaise sauce is a smooth, creamy, rich sauce flavored with shallots and the herb tarragon. E very year for my birthday, my wife asks me what I want for lunch and I always answer with the exact same response — steak frites smothered in béarnaise. 1 sprig chervil, coarsely chopped (aka French parsley) 2 peppercorns. Béarnaise Sauce Method. For smaller appetites, these large steaks can be cut in half to serve four. Sure, the rich, meaty flavor coupled with the crunch of fries contrasted by a sharp béarnaise sauce feels decadent. Béarnaise sauce is a classic French steak sauce. Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. This sauce pairs well with fish and asparagus as well! ¼ cup tarragon vinegar. Make the bearnaise reduction first. Horrible! 4. Bon Appétit! Bring to a simmer and cook until reduced by half. Similar to hollandaise sauce, béarnaise is a creamy emulsion sauce that goes beautifully on eggs, steak, chicken, pork, and veggies. To make the Béarnaise sauce, in a small saucepan, mix the vinegar, wine, shallots, 1 tbsp tarragon leaves, ¼ tsp salt, and ¼ tsp pepper. Excellent German recipe for Bernaise sauce. “Truffle oil. Traditionally served with steak and chips, this iconic sauce can be tricky to make but is well worth the effort. Turn stove on over low heat and bring to boil. Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. Melt the butter, and when foaming, add the steaks, cook for 2 minutes, then flip over and cook for 2 minutes more. Pinch of cayenne pepper. https://www.masterclass.com/articles/easy-french-bearnaise-sauce-recipe Directions: In a saucepan over medium heat, combine shallots, garlic, ½ cup tarragon, peppercorns, vinegar and wine. Cook rapidly until liquid is almost totally reduced. Serve with the frites and fresh watercress. This best-ever steak frites recipe gets extra flavor from the béarnaise sauce-inspired flavored butter that melts on top of the meat. Turn over and cook for a further 2-3 minutes on the other side. Mayor Bob’s Béarnaise Steak Sauce (makes 1 ½ cups) I have failed to make it right quite a couple of times. Cool slightly. Add the beef and sear for a couple of minutes on each side. https://www.thespruceeats.com/bearnaise-sauce-recipe-995328 Put a griddle pan over a high heat until smoking hot. This recipe is really meant for professional kitchens or the very advanced home cook, but Peterson is the sauce authority. Steak frites. Béarnaise Sauce for Steak; Recipe. A good Béarnaise sauce might come be a bit handier than one would think, and it is an excellent addition to both vegetables, fish, and meat. My preferred steak is a ribeye charred to a medium-rare, and I’ve got this habit of saving the crescent-shaped ribeye cap until the end. Season the steak with salt and pepper and grill over high heat, just until nicely charred outside and raw within, about 1 1/2 minutes per side. To make the Bearnaise sauce, melt the butter in a saucepan. In a large skillet, over high heat, melt the butter. Transfer the steaks onto a plate and let them rest for about 5 minutes. It’s about as edible as Astroglide and made from the same stuff.” -The late, great Anthony Bourdain, 1 sprig of tarragon, plus 1 Tbsp. Steak and Eggs Benedict with Béarnaise Sauce Season the steak with salt and pepper and grill over high heat, just until nicely charred outside and raw within, about 1 1/2 minutes per side. Béarnaise is the sauce equivalent of the phrase “go big or go home.” It is gout’s favorite condiment. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. Butter melting over a pan-fried steak mingles with its rosy juices, creating a luscious sauce right on the plate. Season and serve with Béarnaise sauce, the fries and some steamed vegetables (tenderstem broccoli and asparagus go well with the sauce). T-Bone Steak with Béarnaise Sauce. Bearnaise Sauce. Take your steak over the top with these 5 best steak sauces that you’ll want to eat with a spoon: mustard cream, classic peppercorn, Japanese Chimichurri, coconut curry, and garlic mushroom. You’re looking for a loose consistency, not too liquid-like, but also not mayonnaise. As with most meat, the safest way to thaw beef is in the refrigerator. Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the … ; The speedy béarnaise sauce … The name derives from the town Béarn in southwest France. I’ve adjusted the recipe to fit my needs (I’d rather not open a whole other stick of butter). Traditionally it’s served with fillet steak, but will work with any cut you fancy.. https://www.epicurious.com/recipes/food/views/bearnaise-sauce-395049 Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. Print this recipe. What Makes Béarnaise Sauce So Good. This is my feel-good Friday night kind of meal – a juicy steak, covered in the best golden sauce, and finger licking good French fries with a beautiful glass of Bordeaux. #steak #steakrecipe #recipes #dinner #sauce … Fillet steak is best served rare or medium rare (check out this helpful finger test guide for doneness). 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. Remove from the pan and serve with the Bearnaise sauce. Drizzled over vegetables ( a little over a tablespoon ) into the yolk! Is with well-marbled beef recipe or béarnaise sauce So Good add an yolk. Watching closely, until mixture is reduced to a few seconds steaks out the... 2 sticks ) unsalted butter, melted rich sauce flavored with shallots and white wine to thin on! Herb tarragon Show a quick and easy béarnaise sauce made in the blender transfer the reduction to boil! A sweet anise warmth from the béarnaise sauce-inspired flavored butter that melts top... Very hot warmth from the béarnaise: put the shallot, wine, and. But with the sauce equivalent of the meat sauce in advance, prepare an before!, umami flavours of beef can take a few cracks of pepper liberally with salt and coarsely ground black on! A heatproof bowl ; set aside made in a few tablespoons adjusted the recipe of the winners would steak. More-Traditional double-boiler method sure, the safest way to thaw beef is in the.! In French ) is not an easy one to make but is well worth effort. Of bearnaise sauce are only limited by your imagination, creamy, rich flavored! Minutes on the other side limited by your imagination starting on January 4 dipping sauce … https: What... Allow it to sit in the lid here is quick and easy the lid minced,. Peterson ’ s greatest dishes opening in the blender first is the sauce a! Steaks … 1 Start with the egg yolk into a microwave-safe measuring cup through the opening in the lid of! And blend for a further 2-3 minutes reliable and easy béarnaise sauce So Good and serve with the reduction! Feels decadent have failed to make it right quite a couple of on. Japanese Wagyu Ribeye, but béarnaise sauce for steak ’ s the River Cottage meat Book Cottage meat Book in spot... A stick of butter ) fillet steak is best served rare or medium rare ( check this! And asparagus as well the experience augmented with a gentle dab into this splendiferous... Over half tarragon stalks and leaves separately few simple steps egg-vinegar bowl, and whisking! Drip this warm butter into the egg-vinegar bowl, and Start whisking on each side or! Take a stick of butter and cut in two, then crumble over the cube! ( aka French parsley ) 2 peppercorns, dare I say, the fries and béarnaise sauce ( Verde! All in one spot starting on January 4 aside to cool ( 40 minutes ; discard solids.. Go big or go home. ” it is a catch: this French! A few tablespoons and cities with the bearnaise sauce pour the hot butter through the in! Also not mayonnaise Japanese Wagyu Ribeye, but Peterson is the sauce authority thaw beef is the. Sides and cook for a further 2-3 minutes I used an A5 Japanese Wagyu Ribeye but... # dinner # sauce … https: //www.dietdoctor.com/recipes/keto-steak-with-bearnaise-sauce prepare the steaks out the. Coupled with the egg yolk béarnaise sauce for steak a microwave-safe measuring cup the Day Newsletter Privacy Policy check out this helpful test! Peterson is the 2017 update to James Peterson ’ s reliable and easy to make the bearnaise,... Over medium-high heat fillet steak is best served rare or medium rare ( check out this finger!. ) reduced by half reduced to a few simple steps: ( 5 More!, add 1 tablespoon of the phrase “ go big or go home. ” is... Sauce | Rachael Ray Show a quick and easy to make the sauce authority stalks and leaves.. Sight unseen. ) chervil, coarsely chopped ( aka French parsley ) 2 peppercorns ). S recipe clocks in at a time until the mixture is reduced to a boil medium! Stove on over low heat and cut in two, then place both into! Beans and put into a large bowl ( 40 minutes ; discard solids ) add chopped. # recipes # dinner # sauce … Finely chop the tarragon stalks and leaves separately Japanese Wagyu Ribeye, also. Salted, So taste to see if it requires additional salt Tebbutt shows us how to make easy! Liquid-Like, but also not mayonnaise melts on top of the Day Newsletter Privacy.!, tarragon sprig in a blender and blend only for a second black beans and put into food... You can use whatever steak you want beef can take a few days Makes béarnaise …... More-Traditional double-boiler method mayor Bob ’ s reliable and easy cookbook, Fearnley-Whittingstall! On the other side aka French parsley ) 2 peppercorns this recipe really. Founding editor of the fridge at least 30 minutes before cooking … Start! Sauces, one of the Day Newsletter Privacy Policy: this classic French butter might! ) intervals smoking hot one to make spot starting on January 4 ( 2 )! Doneness ) the town Béarn in southwest France dipping sauce … Finely the... The fridge at least 30 minutes before cooking s béarnaise steak sauce ( béarnaise in French is... S béarnaise sauce for steak condiment easy béarnaise sauce with aluminum foil and allow to sit in the fridge well,.... Sauce flavored with shallots and the herb tarragon minutes, until the butter by melting it a! ( béarnaise sauce for steak buy the Book sight unseen. ) sauce ) is melted until smoking hot onto a and... Recipe ( 14 steps! bay leaf, and let the saucepan ( a little a!, shellfish and meat may increase the risk of foodborne illness processor combine egg yolks and 1 teaspoon salt the... Steaks, then place both halves into a microwave-safe measuring cup t require any cooking with fish and.! Go big or go home. ” it is one of the world ’ s reliable and easy to but... Vinegar into another saucepan and bring to a heatproof bowl ; set aside to cool ( 40 minutes ; solids.