Prepare your favorite Steak with Bearnaise this Valentine’s Day! Bearnaise is a French sauce that pairs well with steak, fish and vegetables.
Steak with Bearnaise prepared at home is easy and delicious that can beat dining at a fancy restaurant. For one, you can perfectly make your steak to your preference. Second, you are saving so much money for something so simple to make and third, you don’t have to dress up for dinner especially if you are the casual type.
If you haven’t decided what to do for Valentine’s Day, here’s a suggestion. Make Steak with Bearnaise. It is scrumptious and so easy to make.
To some, when they see a recipe with Bearnaise, they stir away thinking it is a complicated recipe. Or they think only restaurants can make a great Bearnaise.
You’re wrong! You can make it as good as theirs or even better. So don’t get intimidated. Have confidence in yourself. You can do it!
I love Julia Child, it was on her show I saw how Bearnaise was made. She made it looked so easy but when I made it, I struggled whisking in a double boiler.
But not anymore! I believe most of the recipes found online are based from her recipe, with some tweaking it to their liking, why not. There’s nothing wrong with that.
It doesn’t have to be traditional. If you can make something easy and as good as hers, I’m all over it. Thanks to Ina Garten, another favorite chef of mine, I now do it the modern way using a blender.
How to Prepare this Easy Steak with Bearnaise
First, prepare the Bearnaise.
Note: If you like, check out my detailed Bearnaise post and how to video (click this link) before making this dish.
In a sauce pan over medium heat, combine tarragon, shallot, white wine vinegar, white wine, salt and pepper until reduced to 1 tablespoon. This process is referred to as vinegar reduction. Set aside to cool.
Melt butter in the same sauce pan. Once melted, leave it at the stove to keep it hot while preparing the other ingredients.
In a blender, add the egg yolks, cooled vinegar reduction and salt. Use the Sauce Program in your blender and blend ingredients for 30 to 60 seconds.
While blender is running, slowly pour hot butter in the blender lid opening.
Towards the end of blending cycle, add tarragon or mix it by hand.
That’s it. It will not harden for about 3 hours. Keep it in your microwave to keep warm.
Second, prepare your steak.
Any cut will do. But if you’ve been following my blog, you know by now that I am a ribeye person.
Note: If you would rather prepare a ribeye roast (click this link), I have 2 previous post with video.
If steak is frozen, thaw in fridge the night before cooking.
Remove from fridge 2 hours before cooking. Sorry, but I wash my meat, you don’t have to. Dry thoroughly with paper towel.
Season with salt and pepper. Leave it at room temperature for about an hour or two to fully thaw. Doing this, steak will cook evenly.
In a pan or cast iron skillet, add oil or butter. Depending on your preference, fry your steak rare, medium rare, medium well or well done. If you like it grilled, you may do so.
Third, serve steak while hot with Bearnaise on the side or pour some Bearnaise over steak, whichever you prefer.
Steak with Bearnaise
- 2 steaks of your preference
- salt and pepper to taste
- 3 tablespoons oil or butter
- 2 tablespoons Champagne or white wine vinegar
- 1/4 cup and 2 tablespoons white wine
- 2 tablespoons shallots minced
- 3 tablespoons fresh tarragon leaves chopped
- 1/2 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 extra-large egg yolks
- 2 sticks 1/2 pound unsalted butter, melted
- In a sauce pan over medium heat, combine tarragon, shallot, white wine vinegar, white wine, salt and pepper until reduced to 1 tablespoon. This process is refered to as vinegar reduction. Set aside to cool.
- Melt butter in the same sauce pan. Once melted, leave it at the stove to keep it hot while preparing the other ingredients.
- In a blender, add the egg yolks, cooled vinegar reduction and salt. Use the sauce program and blend ingredients for 30 to 60 seconds.
- While blender is running, slowly pour hot butter in the blender lid opening.
- Towards end of blending cycle, add tarragon or mix it by hand.
- In a cast iron or pan, add oil over medium high heat.
- Fry depending on your preference rare, medium rare, medium well or well done.
- After making Bearnaise, keep it in the microwave to keep warm while making steak.
- Extra Bearnaise will keep well in the fridge in a seal container for about 3 to 4 days.
- Use it for poach eggs for breakfast, fish or another steak dinner. Check my detailed Bearnaise post and video I linked above. I discussed how to warm leftover Bearnaise.
- If you like your steak grilled, you may do so.
- If you like rib eye roast instead of individual steaks, check out my 2 previous post. Link is listed above in blog.