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Rib-Eye Steak Bearnaise Recipe

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This recipe for Rib-Eye Steak Bearnaise is from Favorite Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounce thin cut rib-eye steak
1 Shallot
¼ ounce fresh tarragon
5 tsp white wine vinegar
1 tbsp. beef stock concentrate
2 tbsp. butter
½ cup water
Directions:
Directions:
1. Halve, peel and finely chop shallot.

2. Pick and roughly chop tarragon leaves from stems to give you 1 tbsp.

3. Heat drizzle of oil in medium pan. Pat steak dry with a paper towel and season all over with salt and pepper. Add to pan and cook to desired doneness (3-6 minutes per side). Remove from pan and set side to rest. Reduce heat to medium-low.

4. Add shallot to pan. Cook, tossing until starting to soften (1-2 minutes). Add vinegar, scraping up any browned bits on bottom of pan. Add chopped tarragon and cook until vinegar evaporates, about 1 minute. Stir in stock concentrate and 1/2 cup of water. Bring to a boil, then lower heat and let simmer until reduced by half, about 2-3 minutes. Remove from heat. Stir in 2 tbsp butter. Season with salt and pepper.

5. Slice steak against the grain. Spoon sauce over steak.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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