STEAK WITH BÉARNAISE SAUCE

STEAK WITH BÉARNAISE SAUCE image

Categories Beef

Yield 6 people

Number Of Ingredients 11

1/4C white wine vinegar
1/4C white wine
2T minced shallots
3T fresh tarragon leaves, chopped
kosher salt, to taste
pepper, to taste
3 egg yolks
1/2lb unsalted butter, melted
6 ribeye steaks
Olive oil
coarse ground black pepper

Steps:

Sauce: put vinegar, wine, shallots, 1T of tarragon, 1/4t salt and 1/4t pepper in small saucepan. Bring to a boil and simmer over medium heat 5 min, until mixture is reduced to a few Tbsp. Cool slightly. Place cooled mixture with egg yolks and 1t salt in blender and blend for 30 seconds. With blender on, slowly pour hot butter through lid. Add remaining 2T tarragon leaves and blend for a second. Keep at room temp until serving. Season steaks liberally with salt and black pepper on both sides. Heat olive oil in saute pan over high heat until almost smoking, then sear steaks on each side for 1 minute. Lower heat to low and cook steaks 7-10 min, turning once, until rare in middle. Remove to a plate and serve with béarnaise sauce.