Indulge in a culinary masterpiece that tantalizes your palate with its rich flavors and elegant presentation - beef with sauce béarnaise. This classic French dish features perfectly cooked beef tenderloin or strip loin steak, enveloped in a luxurious sauce béarnaise, a velvety emulsion of butter, egg yolks, white wine, shallots, and tarragon. The harmonious blend of flavors in the sauce, with its tangy acidity and subtle hints of herbs, complements the tender and succulent beef, creating a symphony of textures and tastes. Accompanying the main course are delectable recipes for pommes dauphine, crispy and fluffy potato puffs filled with a creamy cheese center, and haricots verts amandine, where tender green beans are sautéed with slivered almonds and a hint of garlic, adding a delightful crunch and nutty flavor. Embark on a culinary journey with this comprehensive guide, providing step-by-step instructions and insightful tips to ensure a flawless execution of this gourmet meal.
Check out the recipes below so you can choose the best recipe for yourself!
SUMMER FILET OF BEEF WITH BEARNAISE MAYONNAISE
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
- Dry the entire tenderloin with paper towels and brush it all over (top and bottom) with the butter. Sprinkle it all over with 4 teaspoons of salt and 2 teaspoons of pepper. It will seem like a lot but trust me, it's important.
- Place the filet on the sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the beef registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
- Meanwhile, place the shallots, 3 tablespoons of tarragon, the wine, and vinegar in a small saucepan and bring it to a boil over medium-high heat. Boil for 5 minutes, until only 1 tablespoon of liquid remains. Set aside to cool for 15 minutes.
- Place the egg yolks, lemon juice, mustard, 2 1/2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process for 10 seconds. With the processor running, slowly pour the vegetable oil and olive oil through the feed tube to make a thick emulsion. Add the shallot reduction and the remaining tablespoon of tarragon leaves and pulse to combine. Refrigerate until ready to serve.
- Slice the filet of beef between 1/4 and 1/2 inch thick, sprinkle with salt, and serve warm, at room temperature, or cold with the béarnaise mayonnaise on the side.
SIRLOIN WITH BEARNAISE SAUCE
When I want a meal to be extra special, I feature this beef roast as the centerpiece. The pale yellow sauce with flecks of green looks lovely draped over the slices. I'm 86 years old and have been cooking almost my whole life. -Willa Govoro, Nevada, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Combine garlic salt and pepper; sprinkle over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing. , Meanwhile, in a saucepan, combine the vinegar, green onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard green onions and tarragon. , In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and vinegar mixture until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly., Whisk in butter, 1 tablespoon at a time, until melted. Whisk in parsley. Keep warm. Cut roast into thin slices; serve with sauce.
Nutrition Facts : Calories 353 calories, Fat 22g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 324mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.
STEAK WITH BERNAISE
Steps:
- 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.
BARBECUED RIBS OF BEEF WITH BéARNAISE SAUCE
Get the barbecue out for a summery take on a traditional roast with our ribs of beef with béarnaise sauce, served with roasties and veg.
Provided by Jack Stein
Categories Dinner
Time 1h5m
Number Of Ingredients 7
Steps:
- Light the barbecue - you want the coals to be glowing hot. Meanwhile, if you're making your own béarnaise, put the butter in a small pan over a very low heat and leave to melt. Skim off any scum from the surface and pour the clear (clarified) butter into a bowl, leaving behind the milky white solids that settle at the bottom.
- Tip the tarragon, shallots, vinegar, 1 tbsp water and ½ tsp black pepper into another small pan and boil rapidly until the liquid has reduced to 1 tbsp. Put the egg yolks and 1 tbsp water in a bowl set over a pan of simmering water, ensuring the bowl isn't touching the water, and whisk vigorously until voluminous and creamy. Remove the bowl from the pan and gradually whisk in the clarified butter until you have a thick, creamy sauce. Stir in the tarragon and shallot reduction and season with salt. Scrape into a serving bowl and keep warm in the oven on a low heat.
- Season the ribs well on both sides. Barbecue for 9-10 mins on each side for rare (it should read about 55C on a meat thermometer) or 11-13 mins each side for medium-rare (60-65C). Remove and leave to rest for 10 mins. To serve, cut off the bone and carve the meat into long, thin slices. Serve with the béarnaise sauce, potatoes, carrots and runner beans, if you like (see below).
Nutrition Facts : Calories 991 calories, Fat 90 grams fat, SaturatedFat 49 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 43 grams protein, Sodium 0.2 milligram of sodium
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, seasonal ingredients whenever possible.
- Don't overcook the beef: Beef is best cooked to a medium-rare or medium doneness. Overcooking will make it tough and dry.
- Make sure the sauce béarnaise is smooth: If the sauce is too thick, you can thin it out with a little bit of water or cream. If it is too thin, you can thicken it by reducing it over low heat.
- Serve the dish immediately: Beef with sauce béarnaise is best served immediately after it is cooked. The sauce will start to break down if it sits for too long.
Conclusion:
Beef with sauce béarnaise is a classic French dish that is perfect for a special occasion. The tender beef, creamy sauce, and crispy potatoes make for a delicious and satisfying meal. With a little bit of planning and effort, you can easily make this dish at home. So next time you're looking for a special meal to impress your friends or family, give beef with sauce béarnaise a try.
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