Steak Sandwich With Bearnaise Sauce Recipes

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.

OPEN FACED STEAK SANDWICH WITH BéARNAISE SAUCE

Steps:

• Combine the olive oil, Worcestershire sauce, red wine vinegar, parsley, salt and pepper in a small bowl. Place the flank steak in a large zipper sealable plastic bag and pour the marinade over the top. Massage the steak and marinade together, seal the bag and refrigerate for at least 2 hours or as long as overnight.
• To make the Béarnaise sauce: Combine half the bunch of tarragon, the shallots, peppercorns, vinegar and wine in a small saucepan and bring to a boil. Lower the temperature to a simmer and simmer until the liquid has reduced by half. Let the mixture cool and strain it through a fine strainer.
• Combine the tarragon reduction, egg yolks, and salt in a blender jar. Blend until well mixed. Slowly drizzle in the melted butter.
• Season with salt and cayenne pepper. Add the leaves from the remaining half bunch of tarragon and buzz in the blender a couple of times. Hold the Béarnaise sauce in a bowl covered with plastic wrap, over a barely simmering water bath.
• Pre-heat an outdoor grill or grill pan. Grill the marinated flank steak for about 8 to 10 minutes on each side until an instant read thermometer inserted into the center of the steak registers140º F. Transfer the steak to a cutting board and let it rest for at least 5 minutes.
• While the steak is cooking, prepare the onions and bread. Pre-heat a large frying pan. Add olive oil and sauté the onions until lightly browned, about 5 minutes, seasoning with salt and freshly ground black pepper. Deglaze the pan with Worcestershire sauce and toss to coat the onions. Remove the onions from the pan and cover with foil to keep them warm. Wipe out the pan and add another tablespoon of olive oil. Toast the bread slices in the olive oil on both sides until golden brown.
• Thinly slice the flank steak on the bias against the grain of the meat. To assemble the sandwiches, place a slice of bread on a serving plate. Top the bread with some arugula and slices of steak. Cover the steak with fried red onions and pour warm Béarnaise sauce on top. Serve immediately.

STEAK HACHé WITH POMMES FRITES & CHEAT'S BéARNAISE SAUCE

Steps:

• Heat the oil in a pan and add about 3 /4 of the shallots. Cook for 5-10 mins, stirring occasionally, until soft and starting to caramelise in places. Set aside to cool.
• In a large bowl, combine the beef, thyme, 1 tsp Dijon and the cooled shallots. Season with black pepper but not salt at this stage (this can cause the meat to dry out). Shape into four patties and dust with flour. Put on a plate, cover with cling film and chill for at least 30 mins (or up to 2 hrs).
• Meanwhile, prepare the frites. Slice the potatoes into skinny chips, tipping into a large bowl of cold water as you go. Drain, then transfer to a large pan and cover with fresh water, seasoning with salt. Bring to a fast simmer, boil for 1 min, then drain well. Tip the chips onto a clean tea towel or some kitchen paper, spread in a single layer so they dry and cool quickly. Heat oven to 200C/180C fan/gas 6.
• Tip the chips into a bowl with the vegetable oil and 1 tsp salt. Toss to coat, then spread out over two large baking trays. Cook for 45 mins or until crisp and golden.
• When the chips are about 15 mins from being cooked, heat a large frying pan with a drizzle of oil. Season the patties with salt on both sides and cook for 3-4 mins each side, or until they have a dark brown crust but are still slightly pink inside (or cook them for a little longer if you'd prefer them well done). Transfer to a plate, cover with foil and set aside to keep warm while you make the sauce.
• Return the pan to the heat and tip in the remaining shallots. Fry for 1-2 mins to soften, then remove the pan from the heat and stir in the crème fraîche, remaining Dijon, the egg yolk and tarragon, as well as any resting juices from the beef patties. Season well. Serve the steak with the pommes frites and a green salad, with the Béarnaise sauce on the side.