Beef with Egg Butter (Béarnaise) Sauce

I always serve fried steaks with a light, delicate, delicious bearnaise sauce. Everything about everything takes me no more than 20 minutes.

Summary

Ingredients

• Olive oil
• Fat-free beef steak approx. 2 cm thick – 4 pcs. (about 120 g each)
• Sea salt – 0.5 teaspoon.
• Ground black pepper – 0.5 teaspoon.

For the sauce:

• White wine vinegar – 0.25 cup
• Shallots (finely chopped) – 2 tbsp
• Fresh tarragon (chopped) – 1 tbsp
• Vegetable broth – 0.5 cup
• Egg yolk – 1 pc.
• Starch – 1 1/2 teaspoon
• Salt to taste
• Ground black pepper to taste

How to cook beef with sauce:

Instructions

1. Heat a large skillet with olive oil over high heat. Sprinkle the steaks with salt and pepper and place in a preheated pan. Fry for about 3-4 minutes on each side. Transfer the finished steaks to a cutting board, cover with foil and let rest for 5-8 minutes.
2.  In the meantime, prepare the beef steak sauce. In a small saucepan, combine the shallots, vinegar, and tarragon put on medium-high heat, and cook, stirring occasionally, for 3-4 minutes.
3. Meanwhile, pour some water into another pot to form a steam bath. Bring water to a boil and simmer over low heat.
4. Combine yolk, broth, and starch in a small heatproof bowl. Add the contents of a saucepan to this bowl, stir well and place over a saucepan of boiling water. Increase the heat under the pan and cook the sauce on the steam bath, stirring constantly, until thickened, 3-4 minutes. Then remove the bowl from the bath and add salt and pepper to the sauce to taste.
5. Cut the meat into slices and serve the beef with sauce.