Eritrea: ስጋ ጥብሲ ምስ ድንሽን ባየርነስ ሶስ // STEAK AND BEARNAISE SAUCE RECIPE

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in fat and pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg substitute

Silken tofu can mimic creaminess while being lower in cholesterol.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers similar acidity and lemon juice is often more accessible.

Season the steak with salt and black pepper on both sides.

Heat a grill or skillet over medium-high heat until hot.

Cook the steak for 4-5 minutes on each side for medium-rare, or until desired doneness.

Remove the steak from heat and let it rest for 5 minutes.

In a saucepan, melt butter over low heat until fully liquid.

In a separate bowl, whisk egg yolks with white wine vinegar and shallots until frothy.

Place the bowl over a pot of simmering water, whisking constantly until the mixture thickens, about 3-5 minutes.

Slowly drizzle in the melted butter while whisking to create an emulsion.

Stir in chopped tarragon and season with salt and pepper to taste.

Serve the steak topped with Bearnaise sauce.

Cooking Techniques

Spice Level:

Allergens