Pairs well with Grilled Steak with Béarnaise Sauce
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Grilled Steak with Béarnaise Sauce
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A classic grilled steak served with a creamy, flavorful béarnaise sauce made from egg yolks, tarragon, shallots, and spices, perfect for an outdoor cooking experience.
00:20:00 total
Serves 2
medium
Main Various
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Ingredients
- steak - 2 pieces, thickness about 1-1.5 inches (thick cut, suitable for grilling)
- salt - to taste (to season steak)
- black pepper - to taste (freshly ground, to season steak and sauce)
- butter - 200 grams (for béarnaise sauce)
- egg yolks - watch the video to see (for béarnaise sauce, carefully heated to creamy consistency)
- shallots - watch the video to see (finely chopped or grated for béarnaise sauce)
- fresh tarragon - watch the video to see (lots, for béarnaise sauce)
- chili - watch the video to see (a little, for béarnaise sauce)
- cayenne pepper - watch the video to see (a little, for béarnaise sauce)
- water - watch the video to see (for béarnaise sauce)
- salt - to taste (for béarnaise sauce)
Instructions
- Prepare the Steak: Ensure the steaks are of a suitable thickness for grilling. Season both sides with salt and freshly ground black pepper.
- Grill the Steak: Grill the steaks to desired doneness, ensuring the outside is nicely seared while the inside remains tender.
- Prepare Béarnaise Sauce Base: Boil egg yolks carefully to a creamy texture without scrambling. Combine with finely chopped shallots, fresh tarragon, a little chili, cayenne pepper, water, salt, and freshly ground black pepper.
- Finish Béarnaise Sauce: Slowly incorporate 200 grams of butter into the egg yolk mixture, stirring constantly to create a creamy, smooth béarnaise sauce.
- Serve: Plate the grilled steaks and generously spoon the béarnaise sauce over the top. Enjoy immediately.
