Transform Your Steak Night With An Amazing Bearnaise Sauce!
Indulge in the rich and buttery bliss of Steak Béarnaise. Today we are making it with a delicious Filet Mignon and of course, topping it with a French classic an amazing Bearnaise Sauce that will elevate your steak to gourmet heights.
I will guide you through the entire process to create this exquisite dish, reminiscent of the golden era of French cuisine. With the warmth and nostalgia of the 70s, this Steak Béarnaise recipe offers a taste of timeless elegance.
I will also share with you how to perfectly cook a Filet Mignon. But you can use any steak of your choice. Other great options include Rib Eye or even a New York strip steak. You can also watch my video and read the step-by-step guide on How to Cook the Perfect Steak and learn how to achieve that sought-after crust while keeping the interior juicy and tender.
Paired with buttery sautéed asparagus, or you can choose Asparagus Tips, Steak Béarnaise promises not only a feast for your palate but also a visual delight that embodies the essence of French dining. Whether you’re celebrating a special occasion or simply treating yourself to a luxurious meal, this recipe for The Ultimate Steak Béarnaise is your ticket to savoring the bold, buttery bliss of classic French cuisine.
Succulent Steak Bearnaise Recipe: A Restaurant-Quality Dish!
For the Béarnaise Sauce:
- 2 tablespoons unsalted Butter
- 1 Shallot, finely chopped
- 1 ½ tablespoons fresh Tarragon (or ¾ tablespoon dry Tarragon)
- 1 ½ tablespoons fresh Chervil (or substitute with flat-leaf Parsley)
- 2 tablespoons White Balsamic Vinegar
- 2 - 3 tablespoons White Wine
- Pinch of Salt
- 2 ounces Water
- 3 Egg Yolks
- 4 - 4.5 ounces Clarified Butter
- Freshly ground Black Pepper, to taste
For the Filet Mignon:
- 2 6-8 ounces (each) Filet Mignon Steaks
- 2 tablespoons Clarified Butter or your favorite cooking oil
- Salt and freshly ground Black Pepper, to taste
- Cooking Oil or Clarified Butter for searing
For the Asparagus:
- 1 bunch of fresh Asparagus already poached
- Butter for sautéing
- Salt and Pepper, to taste
Making the Béarnaise Sauce:
- In a Reduction Saucepan, melt 2 tablespoons of butter over medium heat.
- Add the finely chopped shallot and sauté for a few minutes until it becomes translucent.
- Stir in the fresh tarragon and chervil (or parsley) and continue to cook briefly until fragrant.
- Pour in the white wine balsamic vinegar and white wine. Add a pinch of salt. Allow the mixture to reduce until it's reduced to approximately 1 to 1 ½ tablespoon. This will take some time; be patient.
- When the reduction is completed let the pan cool to warm temperature (about 100F/ 37C). Add the water, whisk together the 3 egg yolks.
- A very low burner, continue whisking while maintaining the temperature around 100-110°F (38-43°C). Do not let it get too hot to avoid scrambled eggs. Using a whisk, keep mixing for as long as it takes for you to be able to see the bottom of your pot when the eggs are starting to cook and congeal.
- Slowly incorporate the clarified butter into the egg yolk mixture, whisking continuously. Add a small amount at a time and ensure it's fully incorporated before adding more. Continue adding the clarified butter until you achieve a silky, mayonnaise-like consistency.
- Once done, remove from heat and season with freshly ground black pepper and a little more salt if needed. Keep warm.
Preheat Oven to 450°F (230°C)
Searing the Steaks:
- Season the filet mignon steaks generously with salt and freshly ground black pepper.
- Heat a skillet or ovenproof pan over high heat, then add cooking oil or clarified butter.
- Sear the steaks for about 2-3 minutes on each side, or until they develop a rich crust.
- Transfer the pan to the preheated oven and roast for 6-8 minutes for medium-rare (adjust cooking time based on your desired doneness).
- Remove the steaks from the oven and let them rest for about 5-7 minutes.
Preparing the Asparagus:
- In a separate non-stick fry pan, melt some butter over medium-high heat.
- Add the asparagus and sauté until they are heated through and slightly tender, about 3-4 minutes. Season with salt and pepper to taste.
- Arrange the asparagus in the middle of the plate, and place a filet mignon on top of it.
- Drizzle the decadent Béarnaise sauce generously over the filet mignon and garnish with a sprig of fresh tarragon.
- Serve immediately and enjoy your homemade Filet Mignon with Béarnaise Sauce!
- Now you can savor the exquisite flavors of this French classic in the comfort of your own home.
- Bon Appétit!
You can find the items below used in making this dish at our online store!
Frequently Asked Questions About Steak Béarnaise
1. What is Steak Bearnaise?
Steak Béarnaise is a classic dish consisting of steak served with Béarnaise sauce, a rich and buttery sauce made with egg yolks, tarragon, and vinegar.
2. What kind of steak works best with Béarnaise sauce?
Béarnaise sauce pairs well with various steak cuts, but it’s particularly delicious with ribeye, filet mignon, New York Strip or sirloin.
3. How is Béarnaise sauce made?
You can find a recipe and video by clicking on How to Make Béarnaise Sauce. This classic French sauce is made by emulsifying butter into egg yolks flavored with tarragon, shallots, and white vinegar. The sauce should be kept warm until serving but not too hot as that could cause it to separate.
4. What makes Béarnaise sauce unique from other sauces?
Its unique combination of tarragon, vinegar, and the creamy texture from the emulsified butter differentiates Béarnaise from other sauces.
5. Is Béarnaise sauce the same as Hollandaise?
No, while both are emulsified butter sauces made with egg yolks, Béarnaise is flavored with tarragon and vinegar, whereas Hollandaise typically uses lemon juice.
6. What dishes pair well with Béarnaise sauce?
Béarnaise sauce is traditionally served with steak, but it also pairs beautifully with other grilled meats, vegetables such as Brocolli or Green Beans, https://chefjeanpierre.com/recipes/how-to-cook-green-beans/ and even a Pan Seared Salmon.https://chefjeanpierre.com/fish-recipes/pan-seared-salmon-recipe/
7. What wines pair best with Steak Béarnaise?
When pairing wine with Steak Béarnaise, you’ll want to choose a wine that complements the flavors of both the steak and the sauce. Here are some wine options that pair well with Steak Béarnaise:
Red Bordeaux: A classic choice for steak dishes.
Cabernet Sauvignon: A natural pairing with a flavorful steak and a rich sauce like Béarnaise.
Malbec: A versatile wine that can complement the steak’s charred and smoky flavors, as well as the sauce’s creaminess.
Merlot: A good choice if you prefer a more approachable wine with your Steak Béarnaise.
Shiraz/Syrah: The peppery and spicy notes are a nice contrast to the creamy Béarnaise sauce and enhance the flavor of the steak.
Pinot Noir: A lighter red wine, its acidity and red fruit flavors can complement the dish without overwhelming it.
Chardonnay: While red wines are often the first choice for steak, a well-structured, oaked Chardonnay from Burgundy can also work with Steak Béarnaise.
Champagne or Sparkling Wine: For a unique twist, consider pairing Steak Béarnaise with a high-quality Champagne or sparkling wine.
8. Is Béarnaise sauce gluten-free?
Yes, Béarnaise sauce is typically gluten-free. However, always check ingredient labels if you’re purchasing a pre-made version.
9. Is Béarnaise sauce served hot or cold?
Béarnaise sauce is typically served warm. If it gets too cold, it can solidify because of the butter content. If needed, you can gently reheat it in a double boiler while whisking continuously to maintain its creamy consistency.
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