How To Make Tri-tip Steak With Bearnaise Sauce By Emeril Lagasse

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.

Prepare a double boiler and whisk the eggs.

Add white wine to the egg mixture.

Whisk continuously to avoid scrambling the eggs.

Add fresh tarragon, peppercorns, and shallots to a sauce pot.

Add white vinegar and white wine to the sauce pot for the reduction.

Cook until the mixture is reduced and thickened.

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

Place the steak on the grill, seasoning side down.

Cook the steak until desired doneness, flipping as needed.

Prepare potatoes for pommes frites by soaking and draining them.

Blanche the potatoes in hot oil at 370 degrees until not quite done.

Double fry the potatoes until crispy.

Slice the steak against the grain and serve with Béarnaise sauce and pommes frites.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens