Entrée: France – Steak au Béarnaise (Steak with Béarnaise Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 8 min

Total 38 min

Ingredients

1 porterhouse steak, about 1.5–2 lb (680–907 g) (1.5–2 inches thick)
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp neutral oil
3 egg yolks
1 / 4 cup (60 ml) white wine vinegar
2 tbsp (30 ml) dry white wine or water
1 small shallot, minced
1 tbsp chopped fresh tarragon, plus more to finish
8 tbsp / 1 stick (113 g) unsalted butter, melted and warm
Pinch of black or white pepper
Lemon juice, to taste

Instructions

1. In a small saucepan, simmer vinegar, wine/water, shallot, and half the tarragon until reduced to 2 tablespoons. Strain; cool slightly.
2. Whisk yolks with the warm reduction over a barely simmering bain-marie until thick and creamy.
3. Slowly drizzle in warm melted butter while whisking to emulsify. Season with lemon juice, salt, and pepper; fold in remaining tarragon. Keep warm.
4. Pat steak dry; season with salt and pepper.
5. Heat oil in a heavy skillet over high; sear steak 3–4 minutes per side. Reduce heat and cook to desired doneness (120–125°F for medium-rare).
6. Rest 8–10 minutes. Slice and serve with generous spoonfuls of Béarnaise.