Steak with Bernaise

Name: Steak with Bernaise
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 3 extra larges egg yolks; 3 Tbsps chopped fresh tarragon leaves, divided; 6 servings Coarsely ground black pepper; 6 servings Kosher salt; 6 servings Olive Oil; 6 ribs (1-inch thick) rib eye steaks; 2 Tbsps minced shallots; 227 grams (2 sticks) unsalted butter, melted; 59 milliliters good white wine; 59 milliliters Champagne or white wine vinegar

Steak with Bernaise is a gluten free and primal recipe with 6 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 449 calories, 3g of protein, and 47g of fat. A mixture of rib eye steaks, kosher salt, tarragon leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

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. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.

Ingredients you will need

Champagne Vinegar

Tarragon

White Wine

Shallot

Pepper

Sauce

Salt

Equipment you will use

Sauce Pan

Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid.

Ingredients you will need

Egg Yolk

Butter

Salt

Equipment you will use

Blender

Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.

Ingredients you will need

Tarragon

White Wine

Sauce

Season the steaks liberally with salt and coarsely ground black pepper on both sides.

Ingredients you will need

Coarsely Ground Black Pepper

Steak

Salt

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. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle.

Ingredients you will need

Olive Oil

Steak

Equipment you will use

Frying Pan

Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes.

Equipment you will use

Aluminum Foil

Serve with the bernaise sauce on the side.

Ingredients you will need

Sauce

Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.

Ingredients you will need

Sauce

Water

Equipment you will use

Blender

Equipment

Ingredients

Servings:

6servings

Freshly ground black pepper 3extra larges

egg yolks 3Tbsps

chopped fresh tarragon leaves, divided 6servings

Coarsely ground black pepper 6servings

Kosher salt 6servings

Olive Oil 6ribs

(1-inch thick) rib eye steaks 2Tbsps

minced shallots 227grams

(2 sticks) unsalted butter, melted 59milliliters

good white wine 59milliliters

Champagne or white wine vinegar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Miranda Lambert County Road Merlot Wine. It has 4.4 out of 5 stars and a bottle costs about 28 dollars.