PAN-SEARED RIB-EYE STEAK WITH BéARNAISE (ENTRECôTE BéARNAISE)
Tricked out with shoestring fries, this is a time-honored rendition of steak frites?meat and potatoes à la française. A rich sauce on the side enhances the already flavorful well-marbled meat.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Cook steaks:
- Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
- Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.
- Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
- Make béarnaise while steaks stand:
- Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons,
- then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
- Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).
- Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.
- Cooks' notes:
- ·The egg yolks in the sauce will not be fully cooked.
- ·Béarnaise can be made 20 minutes ahead and kept in bowl, covered, over hot water off heat.
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