Steak With Bernaise Food

STEAK WITH BEARNAISE SAUCE

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!

SIRLOIN STEAK WITH BEARNAISE SAUCE

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

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.

STEAK FRITES WITH BéARNAISE-ISH

Steps:

• Set the steak out at room temperature for 20 to 30 minutes. Preheat your oven to 200 degrees F (95 degrees C). Line a baking sheet with a cooling rack or paper towel and set aside.
• Place the potatoes into a Dutch oven or large heavy-bottomed pot. Cover the potatoes with about 1 centimeter (1/2 inch) of canola oil, place a lid on the pot and bring to a boil over high heat; this should take about 5 minutes. When boiling, remove the lid and cook, without stirring, for 10 minutes.
• Carefully stir the fries, gently scraping the bottom of the pot to loosen any that are stuck and cook for another 10 minutes, or until golden and crisp. Remove the fries from the oil and transfer to the prepared baking sheet. Season immediately with salt and transfer to the oven to keep warm.
• Heat a large cast-iron skillet over medium-high heat. Pat the steak dry with paper towel. Rub with the olive oil and season with salt and pepper. Add to the pan and sear for 3 to 4 minutes per side, or until golden brown. Add the butter into the pan along with one clove of unpeeled garlic and 2 sprigs of tarragon. Carefully tilt the pan slightly and spoon the butter over the steak for 1 to 2 minutes for medium, or until the steak is cooked to your liking. Remove the steak from the pan and set aside to rest for 5 to 10 minutes.
• Meanwhile, peel and mince the remaining garlic, finely chop the remaining 2 sprigs of tarragon and add to a bowl along with the mayonnaise and lemon juice, to taste.
• To serve, cut the steak into 1-centimeter (1/2-inch) thick slices and transfer to two plates along with the fries, a scattering of chives and a dollop of béarnaise-ish sauce. Season with a bit more salt and pepper.

COMPANY STEAK WITH BEARNAISE BUTTER

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.

SIRLOIN STEAK WITH BEARNAISE SAUCE

Steps:

• Rub both sides of steak with garlic.
• Prepare grill. Grill steak to preference. Let sit for 5 minutes. Cut steak in thin slices and arrange on plates. Serve with Bernaise sauce over top.
• Sauce: In a small saucepan, bring wine, vinegar, tarragon, shallot and pepper to a boil. Boil rapidly until reduced to 2 T. Remove from heat.
• In food processor, combine egg yolks, salt and vinegar mixture and process for 2 seconds until blended.
• Melt butter and heat until sizzling but not browned. With food processor running, add a few drops of the sizzling butter. Then add butter in a thin steady stream and process until blended. Serve warm or at room temperature.

FILLET STEAKS WITH MOCK BEARNAISE

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.

PAN-SEARED RIB-EYE STEAK WITH BéARNAISE

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.