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Thursday, January 13, 2011
Seriously. This is a good one. And I know this wont surprise any of you that it is an Ina Garten recipe. I'm sure if you follow my blog you are getting the jist that I LOVE Ina's recipes. I recently saw her make this steak with bernaise sauce on her show for her and Jeffrey's 35th anniversary. Don't you just love Ina and Jeffrey? I think they are so cute:)
So first of all, I have never made a Bernaise sauce before. But it looked so divine I was so excited to try it. After reading the reviews of this sauce online many people said it tasted way too vinegary and they would next time completely leave the vinegary out and just use all white wine. That's exactly what I did and I have to tell you, this sauce was one of the best things I have ever had. I made this meal for my family for Sunday dinner and everyone's eyes were practically rolling in the back of their heads-it was so good! We couldn't get enough of it-we were dunking our potatoes in the sauce and I ate way too much steak because I wanted to keep eating the bernaise sauce! It's so so good. I'm excited to make this meal some sort of family tradition of mine, maybe I will make it for every Christmas Eve or something.
I served the steak with green beans and shallots and garlic roasted potatoes. It was all so very yummy. The recipes for everything is bellow. Bernaise, where have you been my whole life?! You are my new favorite thing:)
Steak with Bernaise Sauce
by Ina Garten
For the sauce:
• 1/4 cup Champagne or white wine vinegar
• 1/4 cup good white wine
• 2 tablespoons minced shallots
• 3 tablespoons chopped fresh tarragon leaves, divided
• Kosher salt
• Freshly ground black pepper
• 3 extra-large egg yolks*
• 1/2 pound (2 sticks) unsalted butter, melted
• 6 (1-inch thick) rib eye steaks
• Olive Oil
• Coarsely ground black pepper
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.
String Beans with Shallots
by Ina Garten
* 1 pound French string beans (haricots verts), ends removed
* Kosher salt
* 2 tablespoons unsalted butter
* 1 tablespoon good olive oil
* 3 large shallots, large-diced
* 1/2 teaspoon freshly ground black pepper
Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.
Garlic Roasted Potatoes
by Ina Garten
* 3 pounds small red or white potatoes
* 1/4 cup good olive oil
* 1 1/2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 2 tablespoons minced garlic (6 cloves)
* 2 tablespoons minced fresh parsley
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.