The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Strip Steak with Bearnaise Sauce

May 4th, 2009 · 1 Comment · Posted in Blog

You worked hard for this sauce. Don't be stingy with it.

You worked hard for this sauce. Don't be stingy with it.

My wife has decided that her favorite part of the high-protein lifestyle is the Bearnaise sauce, thick with butter and egg yolk. In this case, I decided to celebrate a hard week of catering with a fine New York strip steak from Whole Foods. I seared it hard in an iron skillet, then finished it in a 350-degree oven. As you can see, we like it rare. We happened to have some tarragon in the fridge (we just planted some in the garden) so my wife volunteered to dress the steak with a Bearnaise sauce.

There may be no finer thing than a well-cooked steak smothered with Bearnaise. In this case, I sauteed some Vidalia onion as well to make a bed for the steak. The butter in the sauce is grass-fed from our local dairy, South Mountain Creamery.

Recipe: Bearnaise Sauce

Summary: A classic emulsion of vinegar, butter, egg yolk and tarragon


  1. 2 tablespoon white vinegar (or tarragon vinegar)
  2. 2 tablespoons dry white wine
  3. 1/4 cup finely chopped shallots
  4. 1/4 teaspoon freshly ground black pepper
  5. 1 tablespoon finely chopped tarragon leaf
  6. 3 large egg yolks
  7. 1 tablespoon water
  8. 3/4 cup clarified unsalted butter
  9. kosher salt
  10. lemon juice


  1. In a small saucepan, cook vinegar, wine, shallots, pepper and 1 1/2 teaspoons tarragon until reduced to 1 tablespoon.
  2. Pour vinegar mix into a medium stainless or glass bowl (or double boiler).
  3. Add egg yolks and water and whisk until mix is thick and pale, about 2 minutes.
  4. Place bowl (or double boiler) over a pan of boiling water and continue whisking. Eggs will become frothy and increase in volumte, then thicken.
  5. Add spoonfuls of clarified butter, whisking after each addition.
  6. When an emulsion forms, continue adding butter and whisking until desired thickness is attained.
  7. Stir in remaining tarragon
  8. Season with salt and lemon juice to taste.
  9. Spoon sauce over cooked steaks and serve immediately.

CulinaryTradition: French

My rating: 5.0 stars

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