Steak with Béarnaise Sauce

Ingredient

• 4 ribeye steaks
• 2 tablespoons butter
• salt and pepper
• Béarnaise sauce
• 4 egg yolks
• 2 teaspoons white wine vinegar
• 2 pinches onion powder
• 2 tablespoons fresh tarragon, finely chopped
• 2⁄3 lb butter
• salt and pepper

Salad

• 2 oz. arugula lettuce
• 2 oz. lettuce
• 8 oz. cherry tomatoes, cut in quarters

Instructions

1. Let the meat and eggs sit at room temperature: neither meat nor eggs should be cold when you cook them.
2. Start with the sauce. Separate the egg yolks and whites and place the yolks in a small heat-resistant bowl*. Save the whites for something else.
3. Mix vinegar, onion powder and tarragon in another small bowl. Whisk the yolks with a hand mixer until smooth.
4. Melt the butter in a sauce pan or microwave oven. Don’t let it get to hot, you should be able to put your finger in it without getting burned.
5. Add the butter carefully into the yolks while continuing to whisk. Increase the speed when the sauce begins to thicken. The white milk protein collected at the bottom of the melted butter should not be included.
6. Whisk in the vinegar and the spices. Salt and pepper to taste. Keep the sauce warm according to instructions below*.
7. Pan-fry or grill the meat to your liking, rare, medium or well done. Serve with the béarnaise sauce and a generous salad.

Tip!
Keep the béarnaise sauce warm in a water bath while you cook your meat: Bring a little water to a boil in a pot and remove from the stove. Use just enough water in the pot so that you can lower the bowl with the béarnaise sauce into the water without water getting into the bowl.