STEAK AND BEARNAISE SAUCE

Based on this recipe

Try swapping the bearnaise sauce for mayonaise seasoned with fresh herbs.

Ingredients

• 4 ribeye steaks
• 2 tbsp butter
• salt and pepper

Béarnaise sauce

• 4 egg yolks
• 2 tsp white wine vinegar
• 1 small onion, finely chopped
• 2 tbsp fresh tarragon, finely chopped
• 1 tbsp fresh chervil, finely chopped
• 280 gm butter
• salt and pepper

Salad

• 60 gm mixed salad leaves
• 250 gm cherry tomatoes, cut in quarters

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Bring the meat and eggs to room temperature. Neither meat nor eggs should be cold when you cook them.
2. Start with the sauce. Separate the egg yolks and whites, and place the yolks in a small heat-resistant bowl. (Reserve the whites for another use.)
3. Mix vinegar, onion , chervil and tarragon in another small bowl. Whisk the yolks with a hand mixer until smooth.
4. Gently melt the butter in a sauce pan or microwave oven. Don’t let it get too hot; you should be able to put your finger in it without getting burned.
5. Add the butter carefully into the yolks while continuing to whisk. Increase the speed when the sauce begins to thicken. Avoid incorporating the white milk protein collected at the bottom of the melted butter into the sauce.
6. Whisk in the vinegar and the spices. Salt and pepper to taste. Keep the sauce warm according to instructions. (See "Tip!")
7. Pan-fry or grill the meat to your liking: rare, medium or well done. Serve with the béarnaise sauce and a generous salad.

Tip!

It’s simple to keep the béarnaise sauce warm while you cook your meat. Just bring a little water to a boil in a pot and remove it from the stove. Use just enough water in the pot so that you can lower the béarnaise sauce bowl into it without getting water into the sauce.