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Ingredients
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Protein
Béarnaise Sauce
Seasoning
Method
Preparation for the Steak and Shrimp
- 1
- 2
Prepare the Shrimp
In a bowl, toss the jumbo shrimp with olive oil, salt, and black pepper. Let them sit while you prepare the Béarnaise sauce.
Making the Béarnaise Sauce
- 3
Create the Reduction
In a small saucepan, combine the finely chopped shallots, white wine vinegar, dry white wine, and fresh tarragon. Simmer over medium heat until the liquid is reduced to about 2 tablespoons. Set aside to cool slightly.
- 4
Melt the Butter
In another saucepan, melt the unsalted butter over low heat. Do not let it brown. Once melted, remove from heat and let it cool slightly.
- 5
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks together with the cooled reduction. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
- 6
Cooking the Steak and Shrimp
- 7
- 8
- 9
Serve
Slice the rested steak and serve with the grilled shrimp on the side. Drizzle the Béarnaise sauce over the steak and shrimp before serving.