Beef steak with homemade béarnaise sauce

Beef steak with homemade béarnaise sauce

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A great classic of gastronomy, the beef steak with Béarnaise sauce is a terribly delicious recipe.

Ingredients for 4 persons :

  • 1 tsp. of sunflower oil
  • 20 g semi-salted butter
  • 4 beef steaks (160 g each)

For the béarnaise sauce:

  • 1 shallot
  • 2 tbsp. tablespoon oftarragon
  • 100 g semi-salted butter
  • 5 to 6 peppercorns
  • 8 cl of white wine
  • 9 cl of alcohol vinegar
  • 3 eggs
  • 2 cl of cold water
  • Salt, freshly ground pepper

Béarnaise and its beef steak

For the béarnaise sauce:

- Peel and finely chop the shallot.

- Wash and chop the tarragon.

- Cut the butter into pieces.

- In a saucepan, place the shallot, crushed peppercorns, chopped tarragon, white wine and vinegar. Reduce until there is only 2 tablespoons of liquid left. Let cool for about 20 minutes.

- Clarify the eggs, add the yolks and water to the cooled reduction. On the heat (without boiling), whisk vigorously until the mixture thickens and sticks to the branches of the whisk.

- Off the heat, gradually incorporate the butter, season. Reserve the sauce in a lukewarm bain-marie.

- In a frying pan, heat the oil and butter, y sear the beef steaks (cook to desired doneness).

Serve the beef steaks with the béarnaise sauce.

Chef's BBA

This Béarnaise sauce can also accompany grilled fish.

CELLAR SIDE : Pinot Noir.


Chop: cut into small cubes.

Clarify eggs: separate the yolks from the whites.

Reduce: evaporate a liquid to concentrate the flavor of a food by bringing it to a boil.

WELL BEING : Calories per person: 370.

Recipe: A. Beauvais, Photo: F. Hamel

Video: Beef Ribeye with Easy Béarnaise sauce (May 2022).