Food Network: Steak with Bernaise

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Steak with Bernaise
Copyright, 2004, Ina Garten, All Rights Reserved

Ingredients
For the sauce:
1/4 cup Champagne or white wine vinegar
1/4 cup good white wine
2 tablespoons minced shallots
3 tablespoons chopped fresh tarragon leaves, divided
Kosher salt
Freshly ground black pepper
3 extra-large egg yolks*
1/2 pound (2 sticks) unsalted butter, melted

6 (1-inch thick) rib eye steaks

Olive Oil
Coarsely ground black pepper

Instructions
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.