Recipe courtesy of Galatoire's Restaurant
Episode: New Orleans
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T-Bone with Bearnaise
Total:
50 min
Active:
50 min
Yield:
1 to 2 servings
Level:
Intermediate
Total:
50 min
Active:
50 min
Yield:
1 to 2 servings
Level:
Intermediate

Ingredients

Bearnaise Sauce:
  • 6 large egg yolks
  • 2 tablespoons cold salted butter, cut into small pieces
  • 2 teaspoons red wine vinegar 
  • 1 1/2 teaspoons salt
  • 1 teaspoon fresh lemon juice 
  • Pinch cayenne pepper 
  • 2 cups warm clarified butter 
  • 1/4 cup tarragon-infused vinegar 
  • 3 tablespoons dried tarragon leaves 
  • 1 tablespoon finely chopped scallions, green parts only
  • 1 teaspoon chopped fresh curly parsley 
T-Bone Steak:
  • 1 30-ounce T-bone steak
  • Kosher salt and freshly ground black pepper
  • Freshly ground white pepper
  • Oil, for drizzling
  • Finely chopped chives, for garnish

Directions

For the sauce: In a double boiler set over medium heat, combine the egg yolks with the cold butter, red wine vinegar, salt, lemon juice and cayenne. Whisk the ingredients continuously until the mixture increases in volume and is thick enough to coat the whisk. Use a ladle to drizzle the clarified butter into the sauce while whisking slowly. If the sauce appears too thick, add a few drops of cold water to achieve proper consistency.

Place the tarragon-infused vinegar, tarragon leaves, scallions and parsley in a small pan set over medium heat. Cook until all of the liquid evaporates from the pan, but the herbs are still moist, about 5 minutes. Whisk the herbs into the sauce mixture.

For the steak: Preheat the broiler to 800 degrees F. Sprinkle the steak with salt, black pepper and white pepper. Drizzle the steak with oil. Set the steak under the broiler and cook to medium rare, about 4 minutes on each side. Finish with the bearnaise sauce and some chopped chives, then serve.

Cook's Note

Galatoire's uses 28-day, wet-aged prime beef for this recipe.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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