Ingredients:
1/4 cup champagne vinegar or 1/4 cup white wine vinegar
1/4 cup of good white wine
2 tablespoons of minced shallots
3 tablespoons fresh tarragon leaves, chopped and divided
kosher salt, to taste
fresh ground pepper, to taste
3 extra-large egg yolks
1/2 lb unsalted butter, melted
6 rib eye steaks ( 1-inch thick)
olive oil
fresh coarse ground black pepper
Directions:
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!
Servings: 6
Time preparation: 15 min.
Time total: 25 min.