Steak Bearnaise in Less Than 20 Minutes

Ingredients

• 2 tbsp Butter (regular butter for the reduction)
• 1 Shallot (large, finely minced)
• 1.5 tbsp Fresh tarragon (finely chopped; or 3/4 tbsp dried)
• 1 tbsp Chervil (finely chopped; substitute with flat leaf parsley if unavailable)
• 2 tbsp White balsamic vinegar (or white wine vinegar/champagne vinegar)
• 3 tbsp White wine (dry white wine)
• Salt (to taste)
• 2 oz Water (for the egg base)
• 3 Egg yolks (large)
• 4.5 oz Clarified butter (warm but not hot)
• Black pepper (to taste)
• 2 Filet mignon (about 6-8 oz each, salted 24 hours in advance)
• 1 bunch Asparagus (peeled, poached, and shocked in ice water)

Steps

1. 1

   In a small saucepan over medium heat, melt 2 tablespoons of regular butter. Add the minced shallots and sweat them for a couple of minutes until translucent.

2. 2

   Add 1.5 tablespoons of fresh tarragon, 1 tablespoon of chervil (or parsley), 2 tablespoons of white balsamic vinegar, 2-3 tablespoons of white wine, and a pinch of salt to the pan.

3. 3

   Simmer the mixture until it reduces significantly to about 1 to 1.5 tablespoons of liquid. Remove from heat and let it cool to room temperature.

4. 4

   In a clean bowl or double boiler setup, combine 2 ounces of water and 3 egg yolks. Whisk constantly over very low heat (100-110°F). If the bowl gets too hot to touch, remove it from the heat immediately to avoid scrambling the eggs.

5. 5

   Once the eggs have thickened into a sabayon consistency where you can see the bottom of the bowl when whisking, begin adding the 4.5 ounces of clarified butter very slowly.

6. 6

   Whisk continuously as you drizzle the butter, allowing each addition to be fully absorbed before adding more. Adjust seasoning with salt and pepper. Keep the sauce in a warm (not hot) place.

7. 7

   Preheat your oven to 425°F (220°C). For the steaks, ensure they have been salted on all sides and rested on a rack for 24 hours in the fridge for the best crust.

8. 8

   Sear the filet mignon in a hot pan with a little butter or oil until browned on both sides. Transfer to the oven for about 6 minutes, or until the internal temperature reaches 115-120°F for rare (or 125-130°F for medium-rare).

9. 9

   While the steaks rest, sauté the pre-poached asparagus in a pan with a little regular butter, salt, and pepper for about one minute until heated through.

10. 10

    Plate the steaks and asparagus. Spoon a generous amount of the Bearnaise sauce over the steaks and garnish with a fresh sprig of tarragon.

Notes

Chef's Tip: Salting the steaks 24 hours in advance and letting them rest on a rack dries the surface, ensuring a superior sear. For the sauce, if it gets too hot it will break; if it's too cold, the butter won't emulsify. Keep it in a warm spot like near the stove.

Nutrition per serving

• Main Course
• Steak
• French
• Sauce
• Dinner
• Gluten-Free
• Pan-Seared