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Peppery Steak With Bearnaise Sauce
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- #33638
If you're not too familiar with the French mother sauces, this steak is a great opportunity to perfect your Bearnaise. The creamy, tarragon-laced sauce is a wonderfully rich topping for a well-seared filet.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 teaspoons coarsely cracked black pepper
2 teaspoons steak seasoning
3 tablespoons tarragon flavored vinegar
3 tablespoons water
3 tablespoons chopped fresh tarragon, divided
1 shallot, chopped
3 egg yolks
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup unsalted butter
2 tablespoons olive oil
4 boneless strip steaks
directions
Combine the black pepper and steak seasoning in a small bowl and set aside.
Combine the vinegar, water, shallot, and 2 tablespoons of the tarragon in a saucepan over medium-high heat. Bring to a boil and let the liquid reduce to a couple of tablespoons.
Remove the pan from the heat and let the vinegar mixture cool.
Melt the butter in a saucepan over medium heat. Do not let it burn but it should be hot.
Combine the egg yolks, salt, cayenne, and cooled vinegar mixture in a blender. Process until combined.
Slowly add the hot butter through the feed tube in the blender, processing until thick. Add the remaining tarragon and process for 10 seconds.
Meanwhile, heat the oil in a skillet over medium-high heat. Press 1/2 teaspoon of the seasoning mixture on each side of the steaks. Add the steaks to the hot skillet and cook for 3 minutes per side or until desired doneness.
Serve the peppery steaks hot, topped with some of the bearnaise sauce.
recipe tips
Freshly crack the black pepper for better flavor and texture on the steak.
Season the steaks evenly with the spice mixture.
Let the steaks rest for a few minutes after cooking for juicier results.
Keep all ingredients for the Bearnaise sauce ready before starting, as the process is quite fast.
Blend the sauce ingredients at a steady speed to achieve the right consistency.
Cook the steaks in a hot skillet to get a good sear on the outside.
Use a blender or food processor to make the Bearnaise sauce.
Adjust the seasoning of the sauce to taste before serving.
common recipe questions
Can I use dried tarragon instead of fresh?
Yes, but fresh tarragon has a better flavor for Bearnaise sauce. If using dried, use about one-third of the amount.
Is it necessary to reduce the vinegar mixture to a couple of tablespoons?
Yes, reducing concentrates the flavors, which is essential for a good Bearnaise sauce.
Can I make the Bearnaise sauce ahead of time?
Bearnaise sauce is best made just before serving, as it can separate or become too thick when reheated.
How do I know when the butter is properly melted for the sauce?
The butter should be fully melted and hot, but not browned or burnt.
What can I do if my Bearnaise sauce separates?
If the sauce separates, try blending a tablespoon of hot water into it to help emulsify it again.
How do I achieve the desired doneness for the steaks?
Use a meat thermometer to check for doneness: 145 degrees F for medium rare, 160 degrees F for medium.
Can I substitute the shallot in the sauce?
You can use a small amount of finely minced onion as a substitute.
What can I serve with this dish?
Serve with sides like roasted vegetables, mashed potatoes, or a green salad.
How should I store leftover sauce and steak?
Store separately in the refrigerator for up to 2 days. Gently reheat the steak and try to use the sauce cold as it may separate when reheated.
Can I use a different cut of steak?
Yes, you can use other cuts like ribeye or filet mignon, adjusting cooking times as needed.
nutrition data
Nutritional data has not been calculated yet.
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