Steak béarnaise is one of those dishes you just have to be able to make. Partly because it is easier than you think. And then because your own béarnaise and a good quality steak are often significantly better than what you get in most restaurants.
So get started with the whisk and conjure up your own béarnaise. Once you’ve made a homemade béarnaise, you’ll never go back to powder or glass!
4-5 large baking potatoes
1 litre of water
1 litre of stock vinegar
oil for frying
3-4 nice steaks, preferably ribeye or entrecote
50 ml of white wine
3 tbsp. white wine vinegar
2 tbsp. finely chopped onions
1 small bunch of tarragon, the stems
2 egg yolks
1 tbsp. water
150 g butter, melted
steamed vegetables, or a crisp salad.
Here’s how you do it:
- Peel the potatoes and cut the potatoes into French fries.
- Put them in a bowl of cold water to cover, rinse them and change the water 5-6 times.
- Put 1 litre of water and 1 dl of vinegar in a saucepan.
- Boil the water and put the fritters in the boiling water. Cook them for 4-5 minutes, they should still be quite firm.
- Drain the water from the French fries and pat them dry. Put them in the fridge for 2 hours.
- Turn on the oven to 250 degrees, and hot air.
- Toss the fries with oil and salt and place them in a single layer on a baking tray. Roast them in a hot oven for approx. 40 minutes. Flip them all over halfway through so they are golden and crispy all over.
Fry the steaks in a little oil. Cook over high heat for a few minutes on each side or until golden brown. Season generously with salt and pepper.
Put white wine, vinegar, onion and tarragon stalks in a saucepan and simmer for 5 minutes. Beat the egg yolks in a saucepan with 1 tbsp. water over low heat. Add a little of the vinegar layer and beat until the egg yolks thicken a little. Take the saucepan off and on the heat so that the egg yolks don’t get too hot. Carefully pour in the melted butter, without the whey coming in (the white precipitate). Whisk until the sauce thickens and serve immediately
Serve steaks with fries and béarnaise and add steamed vegetables or salad.