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Steak Bearnaise

Serves 4

Ingredients: 
  • 4 (1" thick) rib-eye steaks (or cuts of choice)
  • Salt & pepper 
  • Olive oil
Sauce: 
  • 1/4 cup white wine/champagne vinegar
  • 1/4 cup white wine
  • 2 tablespoons minced shallots
  • 3 tablespoons chopped fresh tarragon leaves
  • Salt & pepper
  • 3 extra-large egg yolks
  • 1/2 pound (1 cup) butter, melted


Instructions: 
*Make sauce while steaks are cooking: 
Steaks:
  • Season steaks liberally with salt and pepper on both sides. 
  • 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. 
  • Reduce heat to low and cook steaks for 7-10 minutes, turning once, until very rare in the middle. 
  • Remove to a plate, cover tightly with foil, and let sit for 10 minutes. 
Sauce:
  • Put vinegar, wine, shallots, 1 tablespoon of the 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 mixture is reduced to a few tablespoons.  Cool slightly. 
  • Place cooled mixture with the egg yolks and 1 teaspoon salt in a blender and blend for 30 seconds.  
  • With the blender on, slowly pour the hot butter through the opening in the lid. 
  • Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. 
Serve steaks with Bearnaise sauce on the side. 

Nutrition Info Per Serving: 
Calories 553.5
Total Fat 55.0 g
Saturated Fat 31.6 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 17.0 g
Cholesterol 286.3 mg
Sodium 334.2 mg
Potassium 43.9 mg
Total Carbohydrate 2.4 g
Dietary Fiber 0.0 g
Sugars 0.5 g
Protein 11.9 g

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