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 Hosted By
Mimi & John |
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New York Steak with Bearnaise Sauce
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Serving Size -
4
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Prepared By -
Mimi & John
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Recipe Rating
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Printer Friendly Recipe
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1 shallot, finely chopped |
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1 1/3 cup white wine vinegar |
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3/4 cup butter, cut into small cubes |
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Remove the steaks from the refrigerator 20 minutes before you
intend to cook them.
To make the Bearnai5e 5ause, remove the most tender leaves
of the tarragon, finely chop, and set aside, Roughly chop the
tougher parts and add them to a small saucepan with the
shallot. vinegar, and peppercorns and simmer until it has
reduced to about 1 tablespoonful. Pass this through a strainer
into a clean heatproof bowl.
Bring a small saucepan of water to a boil. place the bowl
on top, and gently whisk in the egg yolks until the mixture
thickens a little. Add the butter a piece at a time and whisk it in
until the sauce is thick. Add the chopped tarragon leaves and
mix in. Taste and add salt if needed. Turn off the heat and cover
to keep warm while you cook the steaks.
Preheat the broiler to high with the broiler-pan underneath,
Season the steaks with salt and pepper and hrwh with the oil.
Place the steaks on the preheated pan and cook quickly for 3-4
minutes on each side, Check that they are nicely seared, then
cover and let rest for 2 minutes before serving.
Stir the sauce in case it has separated, Serve the steaks on lightly
warmed plates with potatoes and the sauce spooned over. |
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