Steak With Demi Glace And Bearnaise Sauce Recipe

Cooking Instructions

1. 1

   Prepare the Demi Glace

   In a saucepan, melt 2 tablespoons of butter over medium heat. Add shallots and sauté until translucent. Pour in red wine and beef stock. Simmer until reduced by half. Strain the sauce and set aside.

2. 2

   Cook the Steak

   Season the ribeye steaks with salt and black pepper. In a large skillet, heat 2 tablespoons of butter over high heat. Add the steaks and cook for 4-5 minutes on each side for medium-rare. Remove from skillet and let rest.

3. 3

   Make the Bearnaise Sauce

   In a bowl, whisk together egg yolks, white wine vinegar, and lemon juice. Place the bowl over simmering water (double boiler) and whisk until thickened. Slowly add melted butter while whisking in a steady stream. Stir in chopped tarragon.

4. 4

   Prepare the Side Dishes

   Prepare mashed potatoes according to your recipe. Steam or sauté seasonal vegetables until tender.

5. 5

   Serve

   Plate the steak with demi glace drizzled on top, and serve alongside mashed potatoes and seasonal vegetables. Top the steak with bearnaise sauce.