Prep
10 min
Cook
15 min
Total
25 min
Servings
6

Method

  1. To prepare the sauce, combine Champagne vinegar, white wine, shallots, 1 tablespoon of tarragon leaves, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a small saucepan. Bring to a boil and let it simmer over medium heat for approximately 5 minutes until the liquid reduces to a few tablespoons. Let it cool slightly.

  2. Transfer the cooled mixture to a blender jar and add the egg yolks and 1 teaspoon of salt. Blend for 30 seconds. While the blender is running, gradually pour the hot butter through the lid opening. Add the remaining 2 tablespoons of tarragon leaves and blend for a moment. If the sauce is too thick, you can add a tablespoon of white wine to thin it out. Keep the sauce at room temperature until ready to serve.

  3. Generously season the steaks with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large sauté pan over high heat until it's almost smoking. Sear the steaks on each side for 1 minute. Reduce the heat to low and cook the steaks for about 7 to 10 minutes, flipping them once, until they are very rare in the center. Transfer the steaks to a plate, cover tightly with aluminum foil, and let them rest for 10 minutes. Serve with the béarnaise sauce on the side.

  4. Note: If you want to make the sauce in advance,

About this recipe

Who can resist the juicy tenderness of a perfectly cooked steak? Whether you're a meat lover or someone who enjoys an occasional indulgence, steak with Bernaise sauce is a classic dish that never fails to impress. In this article, we'll delve into the art of cooking steak and explore the wonders of Bernaise sauce. So, grab your apron and let's get started!

The Perfect Steak

When it comes to cooking steak, the goal is to achieve that ideal balance between a beautifully seared exterior and a tender, juicy interior. It's like finding the sweet spot in a game of darts – precision is key. Just like a perfectly aimed dart hits the bullseye, a well-cooked steak hits the spot.

So, how do you cook the perfect steak? It all starts with selecting the right cut. Whether you prefer a ribeye, sirloin, or filet mignon, choose a cut that suits your taste and budget. Then, season the steak generously with salt and pepper, allowing the flavors to penetrate the meat.

Next, it's time to fire up the grill or heat up the skillet. The sizzle of the steak hitting the hot surface is music to your ears, a symphony of flavors in the making. Cook the steak to your desired level of doneness – rare, medium-rare, medium, or well-done. Remember, though, that a perfectly cooked steak is like a well-choreographed dance – timing is everything.

The Magic of Bernaise Sauce

Now that we have the steak sorted, let's talk about the star of the show – Bernaise sauce. This velvety, rich sauce is a marriage of butter, egg yolks, shallots, tarragon, vinegar, and a touch of magic. It's like a symphony of flavors, with each ingredient playing its part in perfect harmony.

So, what makes Bernaise sauce so special? Imagine a luscious, creamy sauce that effortlessly glides over your steak, enveloping each bite with its luxurious texture. It's like a warm embrace, a culinary love story unfolding on your plate.

Preparing Bernaise sauce requires a bit of finesse, but don't be deterred. With practice and patience, you'll soon master the art. Whisk the egg yolks and vinegar over a gentle heat, gradually adding the melted butter until the sauce thickens. Finally, season with salt, pepper, and a generous sprinkle of chopped tarragon. The result? A sauce that transforms an already delicious steak into a culinary masterpiece.

In Conclusion

Steak with Bernaise sauce is a match made in culinary heaven. The succulent steak and the velvety sauce dance together, creating a symphony of flavors that tantalize your taste buds. So, next time you're in the mood for a special meal, why not treat yourself to this classic dish? With a little practice, you'll be serving up a steak with Bernaise sauce that rivals even the finest steakhouse.

Frequently asked questions

Can I use a different sauce with my steak?

Absolutely! While Bernaise sauce is a classic pairing, you can explore other options like peppercorn sauce, mushroom sauce, or even a simple garlic butter.

Can I cook steak without a grill?

Of course! You can achieve great results by using a cast-iron skillet or broiling the steak in the oven. The key is to get the pan or skillet hot before cooking.

How do I know when my steak is cooked to perfection?

The best way to determine the doneness of your steak is by using a meat thermometer. For a rare steak, aim for an internal temperature of 125°F (52°C), medium-rare at 135°F (57°C), medium at 145°F (63°C), and well-done at 160°F (71°C).

Can I freeze Bernaise sauce?

Unfortunately, Bernaise sauce doesn't freeze well. It's best enjoyed fresh, so make just enough for your meal.

Can I use dried tarragon instead of fresh?

While fresh tarragon lends a more vibrant flavor, you can substitute dried tarragon if that's what you have on hand. Just remember to adjust the quantity accordingly, as dried herbs are more concentrated.

How long should I let the steak rest before serving?

Allow the steak to rest for about 5 minutes before slicing into it. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Can I marinate the steak before cooking?

Absolutely! Marinating the steak can add an extra layer of flavor. Choose a marinade that complements the cut of meat and let it sit in the refrigerator for at least 30 minutes or overnight for a more intense flavor.

Can I use margarine instead of butter for Bernaise sauce?

It's best to use real butter for Bernaise sauce, as margarine may alter the taste and texture of the sauce.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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