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STEAK BÉARNAISE SAUCE

Type of plate
Meat
Type of plate
Time
30'
Time
Portions
4
Portions
Type of vinegar
Forvm Chardonnay
Type of vinegar
Difficulty
Easy
Difficulty
Description

We are pleased to present this recipe, received by the Cuisine Magazine from New Zealand. A delicious Steak Béarnaise Sauce recipe to accompany your day by day meals, or something more elaborated, like baked meat and fish, or amazing salads with your personal magic. Bon appétit!

Steak Béarnaise Sauce ingredients

  • 1/4 cup Forvm Chardonnay vinegar
  • 1 shallot, thinly sliced
  • 1 teaspoon dried tarragon or a few sprigs of fresh tarragon
  • 5-6 black or white peppercorns
  • 175 gr butter
  • 3 egg yolks
  • lemon juice (optinal)
  • 1 tablespoon finely chopped fresh tarragon or chervil, if available, or use chives

Elaboration

  1. Put the vinegar, shallot, tarragon and peppercorns in a small saucepan with 1/4 cup water and simmer to reduce to 2-3 tablespoons of liquid. Strain through a sieve into a narrow container suitable for blending.
  2. Meanwhile, melt the butter in another small pan, skim off the froth and set aside to cool slightly.
  3. Using a stick blender, blend the egg yolks with the vinegar reduction and slowly drizzle in the melted butter while blending, leaving the milk solids behind.
  4. Season with salt to taste and if lacking in a little acidity, add lemon juice.
  5. Stir in the finely chopped herbs. If not using immediately, keep warm in a water bath, cover the top with cling film and keep in a warm spot.
  6. Serve with steak and some oven fries.
All the content has been extracted from the Cuisine Magazine, July 2017 edition.