STREAMING NOW: Carnivorous

Steak With Bearnaise Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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 **”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. For the sauce:
  2. 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.
  3. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons.
  4. Cool slightly.
  5. Place the cooled mixture with the egg yolks and 1 teaspoon of salt in the jar of a blender and blend for 30 seconds.
  6. With the blender on, slowly pour the hot butter through the opening in the lid.
  7. Add the remaining 2 tablespoons of chopped tarragon leaves and blend only for a second.
  8. If the sauce is too thick, add a tablespoon of white wine to thin.
  9. Keep at room temperature until serving.
  10. Season the steaks liberally with salt and coarsely ground black pepper on both sides.
  11. 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.
  12. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle.
  13. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes.
  14. Serve with the Bearnaise Sauce on the side.
  15. Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender.
  16. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
  17. Enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: