Steak Bearnaise in Less Than 20 Minutes! | Chef Jean-Pierre

steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken breast is lower in fat, while pork chop is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: whole eggs

Silken tofu provides a vegan alternative, while whole eggs are often cheaper.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar is healthier, while lemon juice is a budget-friendly substitute.

Grill or sauté the steak over high heat until desired doneness, about 4-5 minutes per side for medium-rare.

Remove the steak from heat and let it rest for a few minutes.

In a saucepan, combine white wine vinegar, chopped shallots, and tarragon over medium heat.

Simmer until reduced by half, about 3-4 minutes; strain the mixture to remove solids.

Whisk egg yolks in a bowl until frothy, then gradually add the strained vinegar mixture.

Place the bowl over a pot of simmering water (double boiler) and whisk until thickened, about 5-7 minutes.

Slowly drizzle in melted butter while whisking continuously until the sauce is creamy.

Season the sauce with salt, black pepper, and chopped chervil to taste.

Slice the rested steak against the grain and arrange on a plate.

Drizzle Béarnaise sauce over the steak or serve on the side.

Cooking Techniques

Spice Level:

Allergens