STEAK WITH BEARNAISE SAUCE
We had this for dinner this past weekend and I cannot begin to describe how scrumptious it was. This is a recipe from Ina Garten / The Barefoot Contessa. I have never liked Bearnaise Sauce -- but I made this as a special treat for my husband. We BOTH absolutely loved this steak AND the sauce, and it will be a special dinner for us from now on. We served this with Rosemary Roasted Potatoes and Pesto Pea Salad. Yum! ** Please note: This has raw egg yolks in the Bearnaise Sauce **
Provided by Pianolady
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For the sauce:.
- Put the Champagne Vinegar, white wine, shallots, 1 tablespoon of the chopped tarragon leaves, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small saucepan.
- Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons.
- Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon of salt in the jar of 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 chopped tarragon leaves and blend only for a second.
- If the sauce is too thick, add a tablespoon of white wine to thin.
- Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black pepper on both sides.
- Heat a thin layer of olive oil in a saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute.
- Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle.
- Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes.
- Serve with the Bearnaise Sauce on the side.
- Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender.
- Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
- Enjoy!
Nutrition Facts : Calories 309.2, Fat 33, SaturatedFat 20.2, Cholesterol 186.2, Sodium 9.1, Carbohydrate 1.1, Sugar 0.2, Protein 1.8
STEAK WITH BERNAISE
Steps:
- For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon 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 the mixture is reduced to a few tablespoons. Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With 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. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black 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. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
- Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
SIRLOIN STEAK WITH BEARNAISE SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Season steak on both sides with salt and pepper and refrigerate. Combine wine, vinegar and shallot in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes.
- Meanwhile, heat a large, heavy, ovenproof skillet over medium-high heat. When it's hot, add oil and reserved tablespoon of butter. When butter is melted, add steak and sear for one minute. Reduce heat and continue to cook until the first side is golden brown and beginning to crisp, about three minutes longer. Turn the steak with tongs and sear the other side until well-browned, two or three minutes.
- Place pan in oven and finish cooking, turning once, 6-8 minutes for medium-rare. Transfer steak to a platter and loosely cover with foil to keep warm. To finish sauce, put it through a fine strainer, pressing on shallots. Whisk the five tablespoons of cold butter a few pieces at a time into warm reduction until you have a creamy sauce. Stir in tarragon to taste and season with salt and pepper. Slice steak into half-inch thick slices across grain, spoon sauce on top and serve.
STEAK WITH BéARNAISE SAUCE AND WATERCRESS, ROCKET AND SHALLOT SALAD
Angela Harnett shows you how to cook steaks and a creamy béarnaise sauce perfectly. Just add chips.
Provided by Angela Hartnett
Categories Main course
Yield Serves 2
Number Of Ingredients 15
Steps:
- Season the steaks with salt and pepper and set aside to come to room temperature.
- For the béarnaise sauce, melt the butter in a small saucepan over a low heat. In a separate pan, make a reduction by heating the vinegar, shallots, tarragon stalks and peppercorns and cook until you have reduced by half. Strain through a sieve and allow to cool.
- Whisk the egg yolks and vinegar reduction together in a glass bowl over a bain marie, until incorporated. Gradually drizzle in the melted butter, whisking all the time, until thickened. Remove from the heat and stir in the lemon juice, to taste. Stir in the chopped tarragon leaves and season to taste. Set aside.
- Heat a large frying pan or griddle pan until hot and heat the oil. Add the steaks and cook until coloured on each side. Add the butter and cook until medium-rare, or to your liking (about 2½ minutes on each side for medium-rare). Leave to rest.
- Prepare the salad by mixing the watercress, rocket and shallot in a bowl. Dress with the vinaigrette.
- To serve, arrange the salad alongside the steaks and serve with the béarnaise on the side.
BEARNAISE SAUCE
This bearnaise sauce is just so good! What can I say. Great on steamed veggies, I love it on a nice piece of filet mignon. :)
Provided by Queen uh Cuisine
Categories Sauces
Time 40m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, bring vinegar, wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons.
- Cool slightly.
- Beat in yolks until smooth.
- Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it.
- Whisk sauce until it begins to thicken.
- Beat in butter, bit by bit.
- Before serving, add a few drops of lemon juice and parsley.
Nutrition Facts : Calories 246.5, Fat 25.2, SaturatedFat 15.3, Cholesterol 144, Sodium 208.5, Carbohydrate 2, Fiber 0.1, Sugar 0.4, Protein 1.8
PAN-SEARED RIB-EYE STEAK WITH BéARNAISE
I found this on epicurious. This recipe is from Gourmet March 2008. I did make the suggested shoestring potatoes to go along with the steaks... very tasty. The egg yolks in the sauce will not be fully cooked. Béarnaise can be made 20 minutes ahead and kept in bowl, covered, over hot water off heat.
Provided by Queen Dana
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook steaks:.
- Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
- 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.
- Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
- Make béarnaise while steaks stand:.
- 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.
- 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).
- 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.
Nutrition Facts : Calories 602.1, Fat 60, SaturatedFat 32.6, Cholesterol 398.7, Sodium 25.3, Carbohydrate 7.6, Fiber 0.4, Sugar 0.5, Protein 6.1
COMPANY STEAK WITH BEARNAISE BUTTER
Bearnaise Butter melts over hot grilled or broiled steaks of your choice, making for a delicious entree that tastes like you really slaved (but you didn't). We love our steaks very rare (black & blue), but the butter's great and enhances everything from rare to well done steaks. Perfect for company! Make sure you have some bread to soak up the juices and butter. (Adapted from a recipe on epicurious.com)
Provided by Lizzie-Babette
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt.
- Mix well.
- Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
- Season steaks with pepper and a bit of oil and grill.
- Top hot steaks with a generous slice of butter and serve.
- Leftover butter can be stored in the frige for about a week, tightly wrapped.
Nutrition Facts : Calories 255.7, Fat 14.5, SaturatedFat 7.7, Cholesterol 101.9, Sodium 135.1, Carbohydrate 0.3, Protein 29.6
FILLET STEAKS WITH MOCK BEARNAISE
The Mock Bearnaise is a very tasty topping for the fillet steaks (or any steak for that matter). You'll never want to have them any other way again.
Provided by silky
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Let the fillet steaks sit at room temperature for 20 minutes.
- Heat the oil in a large skillet and when it is quite hot, add the steaks with salt and pepper to taste and cook over a fairly high heat, turning them every minute, until they are cooked for 6 minutes altogether (for rare), 8 minutes (for medium-rare), and 10 minutes (for well-done).
- Meanwhile, put the lemon juice and egg yolks in the container of a blender or food processor and add salt and pepper to taste.
- Melt the butter, turn on the machine, remover the insert cap, and drizzle the hot butter in a slow, steady stream.
- When it is all incorporated, turn off the machine, add the chopped shallots and tarragon, and turn the machine on for less than 5 seconds just to combine them.
- Arrange a fillet steak on each plate and pour the mock Bearnaise on the side of each steak.
- Serve immediately.
Nutrition Facts : Calories 409.1, Fat 44.4, SaturatedFat 23.9, Cholesterol 233.1, Sodium 11.2, Carbohydrate 2.2, Fiber 0.1, Sugar 0.3, Protein 2.4
BéARNAISE SAUCE
This classic French sauce is a must when serving up steak. Impress your guests with the real deal and mix through some fresh tarragon for extra flavour
Provided by Good Food team
Categories Condiment
Time 20m
Number Of Ingredients 5
Steps:
- Put the egg yolks in a mini food processor and season with salt, pepper and a pinch of cayenne, then add the vinegar.
- Finely chop the tarragon stalks and leaves separately. Melt the butter in a pan then add the chopped tarragon stalks and bring it to a simmer - the butter needs to be hot so that it will cook the egg yolks slightly.
- Turn the processor on and add the hot melted butter slowly while the processor is running. Once all the butter has been added and the mixture is smooth and thick, pour it into a bowl and stir through the tarragon leaves. Season and serve with steak.
Nutrition Facts : Calories 268 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.2 grams sugar, Protein 2 grams protein, Sodium 0.58 milligram of sodium
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