Steak Butter Bearnaise
- serving for 3-4
- 0.5 hours
- pan, sieve
For Bearnaise
Vinegar Reduction
white wine vinegar 75 ml
lemon juice 0.5 pc
shallot 1 pc
peppercorns 1 tsp
tarragon few stalks
Steak Butter
Steaks of your choice
butter 175 g
garlic 3 cloves
thyme few sprigs
rosemary few sprigs
salt & pepper
Emulsion
large egg yolks 3 pc
vinegar reduction
steak butter
cayenne pepper 1 pinch
chopped tarragon 2 tbsp
salt & pepper to taste
Directions
-
Reduce vinegar reduction ingredients by at least half and strain
-
Add the liquid to a bowl with the egg yolks
-
Whisk over simmering water until thickens and keep aside
-
Rub the steak with oil and salt, sear well on both sides
-
Turn the heat down add half of the butter with the garlic, thyme and rosemary baste for 2-3 mins then rest
-
Brown the steak butter with the remaining butter and strain
-
Whisk the steak butter into the egg mix then season to taste with salt, pepper, cayenne and tarragon
Principles
- Heat in bearnaise: stabilize the emulsion, thicken sauce, partially pasteurize & cook the eggs
- Double boil: heat is controlled & cook slowly and evenly, reducing the risk of curdling
- Brown butter: milk solid in butter toasted through melting point result in nutty flavor
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Bearnaise: a sauce made of butter, egg yolk, white-wine vinegar, and tarragon
- Bearnaise flavor: shallot, black pepper, and tarragon ; Hollandaise flavor: cayenne
- Add a tiny splash of water if sauce is too thick
- Reheat in bowl over a pan with very gently simmering water
- Sauce will split over 60c
credit to chefthombateman