Pan-Seared Rib-Eye Steak with Béarnaise

2016-03-05
steak and bernaise

 

Source: www.epicurious.com

Course: Main Course

Serves: 4

Ingredients

  • 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)
  • 1 tablespoon vegetable oil
  • 14 cup dry white wine
  • 14 cup white-wine vinegar
  • 14 cup finely chopped shallots
  • 2 tablespoons chopped fresh tarragon divided
  • 3 large egg yolks
  • 1 stick unsalted butter cut into 8 pieces
  • 12 teaspoon fresh lemon juice or to taste
  • Accompaniment: shoe string potatoes (substitute fried onions)

Directions

  1. Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
  2. 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.
  3. Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
  4. 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.
  5. 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).
  6. 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.

Amount Per Serving
Calories: 882
Fat: 75 g
Cholesterol: 353 mg
Sodium: 126 mg
Carbohydrate: 7 g
Fiber: 1 g
Protein: 45 g

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