2000s Recipes + Menus

Entrecôte Béarnaise (Pan-Seared Rib-Eye Steak With Béarnaise)

Serves4
  • Active time:20 min
  • Start to finish:20 min
March 2008
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. For more recipes inspired by the City of Light, visit our Paris City Guide.

For steaks

  • 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 oz each)
  • 1 tablespoon vegetable oil

For béarnaise

  • 1/4 cup dry white wine
  • 1/4 cup white-wine vinegar
  • 1/4 cup finely chopped shallots
  • 2 tablespoons chopped fresh tarragon, divided
  • 3 large egg yolks
  • 1 stick unsalted butter, cut into 8 pieces
  • 1/2 teaspoon fresh lemon juice, or to taste

Cook steaks:

  • Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
  • Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.
  • Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.

Make béarnaise while steaks stand:

  • 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.
  • Whisk 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).
  • Whisk 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.
Cooks’ notes:
  • The egg yolks in the sauce will not be fully cooked.
  • Béarnaise can be made 20 minutes ahead and kept in bowl, covered, over hot water off heat.
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