Steak béarnaise is a simple dish. You cook a steak and pour some sauce béarnaise over it. You can cook the steak over a grill, in a cast iron pan, or even in the oven. Here is a classic description of cooking an (effing) steak.
But how to make béarnaise? It’s really very easy, and here we simplify it even more by using a blender and a microwave.
- 1/3 to ½ cup dry white wine
- 2 scallions, chopped
- 2 tsp tarragon
- 3 egg yolks
- ¼ lb (1 stick) butter
- Another 2 tsp tarragon
- 1 steak (sirloin or ribeye works well)
- Put the wine in a small saucepan and add the scallions and tarragon.
- Boil the wine down to about 1-2 tablespoons. Do this slowly, so the pan doesn’t suddenly go dry.
- Strain the wine reduction into a small dish, pressing the scallions to squeeze out any remaining wine.
- Put the 3 egg yolks and the wine reduction in a blender and pulse briefly.
- Melt the butter in a microwave for about 1 minute. The butter should be hot and bubbly. If it isn’t, add another 15 seconds or so. You need the butter hot to cook the egg yolks.
- Slowly pour the hot butter into the running blender. Add the remaining tarragon and turn off the blender. Let it set while you prepare the steak.
- Cook the steak to about 120˚ F. Let it rest for at least 5 minutes. Then cut it into serving strips.
- Pour the béarnaise over the steak and serve it. If by any chance you want the béarnaise thicker, you can heat it briefly over low heat, with constant stirring.
Serve with baked potatoes and a veggie or salad (or both).