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Steak with B�arnaise Sauce

Source of Recipe

From "Barefoot in Paris" by Ina Garten


Recipe Introduction

"B�arnaise sauce, like hollandaise, usually needs to be made at the last minute, which is a problem when entertaining. I experimented and found a way to make this sauce ahead and it's every bit as delicious. Buy a good aged steak from a butcher; it makes all the difference."

List of Ingredients

For the sauce:
◦ � cup champagne vinegar
◦ � cup good white wine
◦ 2 tablespoons minced shallots
◦ 3 tablespoons chopped fresh tarragon leaves
◦ Kosher salt
◦ Freshly ground black pepper
◦ 3 extra-large egg yolks
◦ � pound (2 sticks) unsalted butter, melted

◦ 6 (1-inch-thick) rib-eye steaks
◦ Kosher salt
◦ Coarsely ground black pepper
◦ Olive oil


Recipe

For the sauce, put the champagne vinegar, white wine, shallots, 1 tablespoon of the tarragon leaves, � teaspoon salt, and � teaspoon 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 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 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 while you cook the steaks.

Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saut� pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Reduce 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 b�arnaise sauce on the side.

Serves 6