Broiled Steak With Bearnaise Sauce
Nutrition
Calories: 2133.71 kcalCarbohydrates: 7.26 gProtein: 4.15 gFat: 236.16 gSaturated Fat: 149.39 gCholesterol: 624.78 mgSodium: 38.62 mgFiber: 0.5 gVitamin A: 190.431 IUCalcium: 149.26 mgIron: 2.46 mg
Ingredients
- 1/4 cup red wine vinegar
- 1/4 cup dry white wine
- 1-1/2 tbsp minced shallots
- 1/2 tbsp dried tarragon
- Coarse kosher salt and freshly ground black pepper to taste
- 3 egg yolks
- 1 tbsp lemon juice
- 1/4 lb unsalted butter melted
- 2 tbsp minced fresh tarragon or flat-leaf parsley
- 2 shell steaks 3/4 lb each
- 1 tbsp unsalted butter
Instructions
- Preheat the broiler.
- TO MAKE THE SAUCE, boil the vinegar, wine, shallots, dried tarragon, and salt and pepper in a small non-reactive saucepan until reduced to about 2 tablespoons. Strain, reserving the liquid, and cool.
- Put the egg yolks, lemon juice, and reserved liquid into a blender. Mix at high speed. Slowly pour in a steady stream of melted butter as the blender runs. When all is well blended, pour sauce into a bowl. Stir in minced herbs and correct seasonings. Set aside.
- Put steaks on a broiler rack and broil on each side for 5 minutes. The steak will be rare.
- Dot the steaks with butter, season to taste, and serve immediately with béarnaise sauce.