Pan-Seared Rib-Eye Steak with Béarnaise (_Entrecôte Béarnaise_)
4.2(21)
Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française. A rich sauce on the side enhances the already flavorful well-marbled meat.
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.
05Whisk 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).
06Whisk 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.