Entrée: France – Steak au Béarnaise (Steak 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 15 min

Cook 15 min

Additional 8 min

Total 38 min

Ingredients

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

1 porterhouse steak, about 1.5–2 lb (680–907 g) (1.5–2 inches (3.81 to 5.08 cm) thick)
2 tsp (10 ml) kosher salt
1 tsp (5 ml) freshly ground black pepper
1 tbsp (15 ml) neutral oil
3 egg yolks
1 / 4 cup (60 ml) white wine vinegar
2 tbsp (30 ml) dry white wine or water
1 small shallot, minced
1 tbsp (15 ml) chopped fresh tarragon, plus more to finish
8 tbsp (120 ml) / 1 stick (4 oz (113 g)) unsalted butter, melted and warm
Pinch of black or white pepper
Lemon juice, to taste

Show original ingredient measurements

1 porterhouse steak, about 1.5–2 lb (680–907 g) (1.5–2 inches thick)
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp neutral oil
3 egg yolks
1 / 4 cup (60 ml) white wine vinegar
2 tbsp (30 ml) dry white wine or water
1 small shallot, minced
1 tbsp chopped fresh tarragon, plus more to finish
8 tbsp / 1 stick (113 g) unsalted butter, melted and warm
Pinch of black or white pepper
Lemon juice, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a small saucepan, simmer vinegar, wine/water, shallot, and half the tarragon until reduced to 2 tablespoons (30 ml). Strain; cool slightly.
2. Whisk yolks with the warm reduction over a barely simmering bain-marie until thick and creamy.
3. Slowly drizzle in warm melted butter while whisking to emulsify. Season with lemon juice, salt, and pepper; fold in remaining tarragon. Keep warm.
4. Pat steak dry; season with salt and pepper.
5. Heat oil in a heavy skillet over high; sear steak 3–4 minutes per side. Reduce heat and cook to desired doneness (120–125°F for medium-rare).
6. Rest 8–10 minutes. Slice and serve with generous spoonfuls of Béarnaise.

1. In a small saucepan, simmer vinegar, wine/water, shallot, and half the tarragon until reduced to 2 tablespoons. Strain; cool slightly.
2. Whisk yolks with the warm reduction over a barely simmering bain-marie until thick and creamy.
3. Slowly drizzle in warm melted butter while whisking to emulsify. Season with lemon juice, salt, and pepper; fold in remaining tarragon. Keep warm.
4. Pat steak dry; season with salt and pepper.
5. Heat oil in a heavy skillet over high; sear steak 3–4 minutes per side. Reduce heat and cook to desired doneness (120–125°F for medium-rare).
6. Rest 8–10 minutes. Slice and serve with generous spoonfuls of Béarnaise.