Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tricked out with shoestring fries, this is a time-honored rendition of steak fritesmeat and potatoes à la française. A rich sauce on the side enhances the already flavorful well-marbled meat. Ingredients:
2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each) |
1 tablespoon vegetable oil |
1/4 cup dry white wine |
1/4 cup white-wine vinegar |
1/4 cup finely chopped shallots |
2 tablespoons chopped fresh tarragon, divided |
3 large egg yolks |
1 stick unsalted butter, cut into 8 pieces |
1/2 teaspoon fresh lemon juice, or to taste |
accompaniment: shoe string potatoes |
Directions:
1. Cook steaks: Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
2. 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.
3. Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
4. 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.
5. 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).
6. 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.
7. Cooks' notes: ·The egg yolks in the sauce will not be fully cooked. ·Béarnaise can be made 20 minutes ahead and kept in bowl, covered, over hot water off heat.
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