Entrée: France – Entrecôte À La Béarnaise (Ribeye with Béarnaise Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 20 min

Cook 10 min

Additional 5 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 ribeye steaks, about 10 oz (283 g) each (20 oz (567 g) total)
Kosher salt and freshly ground black pepper to taste
1 tbsp (15 ml) neutral oil
2 egg yolks
2 tbsp (30 ml) white wine vinegar
2 tbsp (30 ml) dry white wine or water
1 small shallot, minced
1 tbsp (15 ml) fresh tarragon, chopped (plus extra leaves to finish)
8 tbsp (120 ml) / 1 stick (4 oz (113 g)) unsalted butter, melted and warm
Pinch of salt and cayenne or white pepper to taste

Show original ingredient measurements

2 ribeye steaks, about 10 oz (283 g) each (20 oz / 567 g total)
Kosher salt and freshly ground black pepper to taste
1 tbsp (15 ml) neutral oil
2 egg yolks
2 tbsp (30 ml) white wine vinegar
2 tbsp (30 ml) dry white wine or water
1 small shallot, minced
1 tbsp fresh tarragon, chopped (plus extra leaves to finish)
8 tbsp / 1 stick (113 g) unsalted butter, melted and warm
Pinch of salt and cayenne or white pepper to taste

Instructions

1. Make the reduction: simmer vinegar, wine, shallot, and half the tarragon until nearly dry. Cool slightly. Whisk with yolks over a barely simmering bain-marie until thick and airy; slowly whisk in warm butter to emulsify. Season with salt and a pinch of cayenne; stir in remaining tarragon. Keep warm.
2. Season steaks and sear in neutral oil over high heat to desired doneness, 3–4 minutes per side. Rest 5 minutes. Spoon béarnaise over steaks and garnish with extra tarragon.