Ingredients for Steak With Bearnaise Sauce
- Champagne Vinegar
- White Wine
- Shallots
- Fresh Tarragon Leaves
- Kosher Salt
- Fresh Ground Pepper
- Extra Large Egg Yolks
- Unsalted Butter
- Rib Eye Steaks
- 2 tablespoons olive oil
- Fresh Coarse Ground Black Pepper
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How to Make Steak With Bearnaise Sauce
- Prepare the bearnaise sauce: Melt 6 tablespoons of butter in a saucepan over low heat. Whisk together 4 large egg yolks, 2 tablespoons of white wine vinegar, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper in a heatproof bowl. Slowly whisk in the melted butter, a tablespoon at a time, until the sauce is thick and emulsified.
- Add 1 tablespoon of chopped fresh tarragon and 1 tablespoon of chopped fresh parsley to the bearnaise sauce. Stir to combine. Keep warm.
- Season steaks generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the steaks to the hot skillet and cook to your desired doneness (about 3-4 minutes per side for medium-rare).
- Remove steaks from the skillet and let rest for 5 minutes before slicing.
- Serve the sliced steak topped with the warm bearnaise sauce, accompanied by rosemary roasted potatoes and pesto pea salad.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
101g
Carbs
0g
