Steak With Bernaise Bc Recipes

Steps:

• Cook steaks:
• Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
• Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.
• Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
• Make béarnaise while steaks stand:
• Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
• Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).
• Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.

Steps:

• Heat 1 tablespoon of the oil in a small nonstick frying pan that has a lid. Tip the potatoes into the pan, cover and cook for 10 minutes, shaking the pan occasionally so the potatoes get tossed around. Remove the lid and fry the potatoes uncovered for another 4-5 minutes, until crisp and golden.
• Meanwhile, season the steak. About 5 minutes before the potatoes are ready, heat the remaining oil in a small heavy-based frying pan and fry the steak for 11⁄2-2 minutes on each side, depending how you like it done.
• Take the steak out of the pan and put it on a warmed plate. Turn down the heat, spoon in the vinegar (it will evaporate immediately), then quickly stir in the crème fraîche and mustard and heat just until they melt and make a sauce. Sprinkle in most of the tarragon, stir and taste for seasoning. Pour the sauce over the steak and scatter with the remaining tarragon. Serve with the crisp potatoes and a green salad, pour yourself a glass of red wine - and tuck in.

Steps:

• Set the steak out at room temperature for 20 to 30 minutes. Preheat your oven to 200 degrees F (95 degrees C). Line a baking sheet with a cooling rack or paper towel and set aside.
• Place the potatoes into a Dutch oven or large heavy-bottomed pot. Cover the potatoes with about 1 centimeter (1/2 inch) of canola oil, place a lid on the pot and bring to a boil over high heat; this should take about 5 minutes. When boiling, remove the lid and cook, without stirring, for 10 minutes.
• Carefully stir the fries, gently scraping the bottom of the pot to loosen any that are stuck and cook for another 10 minutes, or until golden and crisp. Remove the fries from the oil and transfer to the prepared baking sheet. Season immediately with salt and transfer to the oven to keep warm.
• Heat a large cast-iron skillet over medium-high heat. Pat the steak dry with paper towel. Rub with the olive oil and season with salt and pepper. Add to the pan and sear for 3 to 4 minutes per side, or until golden brown. Add the butter into the pan along with one clove of unpeeled garlic and 2 sprigs of tarragon. Carefully tilt the pan slightly and spoon the butter over the steak for 1 to 2 minutes for medium, or until the steak is cooked to your liking. Remove the steak from the pan and set aside to rest for 5 to 10 minutes.
• Meanwhile, peel and mince the remaining garlic, finely chop the remaining 2 sprigs of tarragon and add to a bowl along with the mayonnaise and lemon juice, to taste.
• To serve, cut the steak into 1-centimeter (1/2-inch) thick slices and transfer to two plates along with the fries, a scattering of chives and a dollop of béarnaise-ish sauce. Season with a bit more salt and pepper.

Steps:

• For the T-bone steaks: Heat a large cast-iron griddle or skillet over medium-high heat. Generously sprinkle both sides of the steaks with salt and pepper.
• Add the oil to the griddle. Add the steaks and cook until nicely browned, 3 to 4 minutes per side for medium-rare. Remove from the heat, then tent with foil and let rest for 5 minutes before slicing.
• For the easy bearnaise sauce: Add the yolks and lemon juice to a blender. Turn on the blender and slowly stream in the melted butter. Once all the butter is incorporated, season with salt and pepper. Remove the sauce to a bowl over a bain marie (hot water) and keep warm. Add the chives, red onion and thyme and stir to combine. Taste and adjust the seasoning with a little more salt and pepper. Remove from the heat and add to a serving bowl.
• Serve the bearnaise sauce over the steaks.

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.

Steps:

• Press the 4 sirloin steaks into a plate of crushed black peppercorns. Transfer the steaks to a plate and leave to infuse with the pepper for 3-4 hrs or overnight in the fridge. Bring the steaks up to room temperature before frying. Heat a splash of oil in a frying pan and sear the steaks for 1 min on each side to seal. Reduce the heat, add a knob of butter and cook for another 4 mins, turning once. Transfer to a plate and allow to rest. To serve, cut each steak into thin slices and thread onto small wooden skewers. Serve with small bowls of good-quality, ready-made Bearnaise sauce as a dip.

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.

Steps:

• Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces. Place meat in small bowl, cover, and chill.
• Melt 1/2 cup butter in heavy large pot over medium-low heat. Add sliced shallot, garlic, and chile; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature. (Lobster meat and butter can be prepared 1 day ahead. Cover butter and chill. Return lobster butter to room temperature before continuing.)
• Combine vinegar, chopped shallot, and capers in medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster bèarnaise sauce over warm water.
• Preheat broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster bèarnaise sauce.

Steps:

• Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt.
• Mix well.
• Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
• Season steaks with pepper and a bit of oil and grill.
• Top hot steaks with a generous slice of butter and serve.
• Leftover butter can be stored in the frige for about a week, tightly wrapped.

Steps:

• On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper. Using wax paper as an aid, shape butter into a 4-inch-long log and wrap. Chill butter 1 hour long, or until firm. Bèarnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.
• Prepare grill.
• Bring steaks to room temperature and rub lightly with oil. Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• Serve steaks topped with slices of bèarnaise butter.

Steps:

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