STEAK WITH BERNAISE
Steps:
- For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
- Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
STEAK WITH BEARNAISE SAUCE
We had this for dinner this past weekend and I cannot begin to describe how scrumptious it was. This is a recipe from Ina Garten / The Barefoot Contessa. I have never liked Bearnaise Sauce -- but I made this as a special treat for my husband. We BOTH absolutely loved this steak AND the sauce, and it will be a special dinner for us from now on. We served this with Rosemary Roasted Potatoes and Pesto Pea Salad. Yum! ** Please note: This has raw egg yolks in the Bearnaise Sauce **
Provided by Pianolady
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For the sauce:.
- Put the Champagne Vinegar, white wine, shallots, 1 tablespoon of the chopped tarragon leaves, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small saucepan.
- Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons.
- Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon of salt in the jar of a blender and blend for 30 seconds.
- With the blender on, slowly pour the hot butter through the opening in the lid.
- Add the remaining 2 tablespoons of chopped tarragon leaves and blend only for a second.
- If the sauce is too thick, add a tablespoon of white wine to thin.
- Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black pepper on both sides.
- Heat a thin layer of olive oil in a saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute.
- Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle.
- Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes.
- Serve with the Bearnaise Sauce on the side.
- Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender.
- Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
- Enjoy!
Nutrition Facts : Calories 309.2, Fat 33, SaturatedFat 20.2, Cholesterol 186.2, Sodium 9.1, Carbohydrate 1.1, Sugar 0.2, Protein 1.8
CRAB STUFFED STEAK WITH A BEARNAISE SAUCE
I came up with this one the other week as I had bought some king crab legs from the supermarket as they had them not only on special but actually in stock. They were of a medium size no where near the size of the ones I bought when I made my stuffed Ostrich loin as I was only stuffing 2 steaks this time. I did fill them quite full and I bought very thick cut steaks I would guess they would have been between 250-300g a piece. I say that as I do not know the exact weight of them as silly me took them out of the pack and threw it away and forgot to look at the weight to write down as I usually do so I have it for when I post. I guess just judge from the photo as to what you would need, mine was the smaller of the 2 steaks my husbands was thicker. I also used a sachet of bearnaise sauce to make the recipe quicker, you can make your own if you prefer.
Provided by The Flying Chef
Categories Crab
Time 50m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Make stuffing.
- Remove crab from legs, break meat up.
- Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften.
- Add parsley, pepper and crab, stir to combine, remove and set to one side.
- Steaks.
- Cut steak horizontally through the middle being careful not cut all the way through. Open steak out so it is butterflied, take a meat mallet and pound to flaten slightly.
- Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top.
- Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure.
- Cook steaks in a hot pan 2 minutes each side to brown, Place steaks in oven proof dish and cook in a pre-heated oven of 180 degrees Celsius for 15-20 minutes depending on how thick they are for a nice pink centre.
- Sauce.
- Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken.
- Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally.
- Asparagus.
- Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon.
- Place in an oiled oven proof dish and cook for 10 minutes. They are cooked at the same temp as the steak so I just pop them in when the steaks have 10 more minutes to go.
- To Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.
Nutrition Facts : Calories 842.9, Fat 76.5, SaturatedFat 27.7, Cholesterol 131.1, Sodium 1338.8, Carbohydrate 13, Fiber 3.8, Sugar 3.5, Protein 22.6
FILLET STEAKS WITH MOCK BEARNAISE
The Mock Bearnaise is a very tasty topping for the fillet steaks (or any steak for that matter). You'll never want to have them any other way again.
Provided by silky
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Let the fillet steaks sit at room temperature for 20 minutes.
- Heat the oil in a large skillet and when it is quite hot, add the steaks with salt and pepper to taste and cook over a fairly high heat, turning them every minute, until they are cooked for 6 minutes altogether (for rare), 8 minutes (for medium-rare), and 10 minutes (for well-done).
- Meanwhile, put the lemon juice and egg yolks in the container of a blender or food processor and add salt and pepper to taste.
- Melt the butter, turn on the machine, remover the insert cap, and drizzle the hot butter in a slow, steady stream.
- When it is all incorporated, turn off the machine, add the chopped shallots and tarragon, and turn the machine on for less than 5 seconds just to combine them.
- Arrange a fillet steak on each plate and pour the mock Bearnaise on the side of each steak.
- Serve immediately.
Nutrition Facts : Calories 409.1, Fat 44.4, SaturatedFat 23.9, Cholesterol 233.1, Sodium 11.2, Carbohydrate 2.2, Fiber 0.1, Sugar 0.3, Protein 2.4
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