Bearnaise & Mustard Sauce | Casa Daza Season 2

tri-tip steak

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin is leaner, while flank steak is more affordable.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee offers a similar richness with less dairy.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar is often more accessible.

fresh tarragon

🥗Healthier: dried tarragon

💰Cheaper: parsley

Dried tarragon is easier to store, while parsley is more economical.

Preheat grill to medium-high heat.

Season the tri-tip steak with salt and black pepper.

Place the steak on the grill and cook for 6-8 minutes per side for medium-rare.

Remove the steak from the grill and let it rest for 10 minutes before slicing.

In a saucepan, melt butter over low heat until just melted.

In a bowl, whisk together egg yolks, white wine vinegar, and water until combined.

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

Remove from heat and slowly drizzle in melted butter while whisking until the sauce is emulsified.

Stir in chopped shallots, tarragon, and lemon juice.

Season the Bearnaise sauce with salt and pepper to taste.

Slice the rested tri-tip steak against the grain and serve topped with Bearnaise sauce.

Cooking Techniques

Spice Level:

Allergens