Steak With Bearnaise Sauce

Ingredients

• 1/4 cup champagne vinegar or white wine vinegar
• 1/4 cup of good white wine
• 2 tablespoons of minced shallots
• 3 tablespoons fresh tarragon leaves, chopped and divided
• kosher salt, to taste
• fresh ground pepper, to taste
• 3 extra-large egg yolks
• 1/2 lb unsalted butter, melted
• 6 rib eye steaks (1-inch thick)
• olive oil
• fresh coarse ground black pepper

Directions

1. 1

   For the sauce:.

2. 2

   Put the Champagne Vinegar, white wine, shallots, 1 tablespoon of the chopped tarragon leaves, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small saucepan.

3. 3

   Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons.

4. 4

   Cool slightly.

5. 5

   Place the cooled mixture with the egg yolks and 1 teaspoon of salt in the jar of a blender and blend for 30 seconds.

6. 6

   With the blender on, slowly pour the hot butter through the opening in the lid.

7. 7

   Add the remaining 2 tablespoons of chopped tarragon leaves and blend only for a second.

8. 8

   If the sauce is too thick, add a tablespoon of white wine to thin.

9. 9

   Keep at room temperature until serving.

10. 10

    Season the steaks liberally with salt and coarsely ground black pepper on both sides.

11. 11

    Heat a thin layer of olive oil in a saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute.

12. 12

    Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle.

13. 13

    Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes.

14. 14

    Serve with the Bearnaise Sauce on the side.

15. 15

    Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender.

16. 16

    Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.

17. 17

    Enjoy!