Thursday, March 12, 2009

Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise)

For steaks
  • 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)
  • 1 tablespoon vegetable oil

For béarnaise
  • 1/4 cup dry white wine
  • 1/4 cup white-wine vinegar
  • 1/4 cup finely chopped shallots
  • 2 tablespoons chopped fresh tarragon, divided
  • 3 large egg yolks
  • 1 stick unsalted butter, cut into 8 pieces
  • 1/2 teaspoon fresh lemon juice, or to taste
  • 1 bay leaf

  • 1 tablespoon Thyme
  • 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.

  • Shoe String Potatoes

  • About 6 cups vegetable oil for frying
  • 2 russet (baking) potatoes (1 1/2 pounds total)
  • Equipment: a deep-fat thermometer; an adjustable-blade slicer fitted with 1/8-inch julienne blade


Heat 2 inches oil to 375°F in a wide 5- to 7-quart heavy pot (at least 4 inches deep) over medium heat.

Meanwhile, peel potatoes and cut lengthwise with slicer to make 1/8-inch-thick julienne strips.

Fry potatoes in 5 or 6 small batches, stirring, until golden brown, about 2 minutes per batch. (Return oil to 375°F between batches.) Drain potatoes on paper towels and season with salt.

This turned out great!! Jason cooked it more than i did actually. I picked it out, handed him spices, and separated the egg yolks... :) I added the bay leaf and thyme to the original recipe according to reviewers. This came from Epicurious :


  1. You usually tell a story to go with your recipe... I missed reading today's story:^(

  2. I guess my story was that Jason was actually the cook for this one. LOL. Poulet Frites and Steak frites are 2 dishes i LOVE though and have been trying to get a good recipe for. It's usually with the juice of the meat, and not bearnaise...i think i need to get a roaster so i can make the chicken and get the juices.

  3. This recipe sounds yummu. I love a good bearnaise sauce :)