The recipe is actually described as foolproof, if the béarnaise still goes wrong, don`t be sad, because it is not easy to cook an egg-based sauce. With a little experience, this masterpiece of human culinary art can also be achieved. Béarnaise sauce (not easy, but insane if successful): Peel / peel the shallot and chop it very finely, sauté briefly in a little butter, remove and set aside. A special pot for the béarnaise is an advantage, otherwise you make a water bath. To do this, you take a pot and fill it about half (a little less) with water. Now a bowl comes into the pot that just barely fits in. Smaller is also possible, but then you inevitably spill with water. You can use the unwashed pot from earlier for this, as only water comes in. Now you separate the egg yolk from the egg white and put the egg yolk in the pot. Pour in the wine and beat everything until frothy at a low temperature. The water must never boil! A temperature where you can just dip your finger in without it hurting is perfect. We need the butter now, but liquid. I don`t mess up another pot for this, the microwave does the job just as well. Use a narrow, tall container and only melt the butter briefly! If the butter is too hot, let it cool down first. There are people who still clarify the butter, but you don`t need it, they just make more dishes dirty. Now beat the butter drop by drop into the egg yolk-wine mixture and stir constantly. If the mass gets a consistency, you can add the butter in a thin stream, here too the stirring or whipping is continued (similar to mayonnaise, here it is the oil). Now add the spices to the sauce, add a splash of lemon and salt to taste and stir. Nothing can go wrong here, as long as the temperature is not too high, it is best to turn off the stove, as the water still has enough heat. While you start to fry the steak, stir the sauce every now and then, the whisk can stay in the bowl. How to cook the steak properly: The pan must be very hot! If that is the case, add some clarified butter. The steak should not float, only use a little fat. The steak is flattened a little by hand and not seasoned. Then off to the pan with it. Turn after about 2 minutes and fry again for 2 minutes. Then briefly sear all the edges for about 30 seconds each. When turning and turning, be careful not to pierce the steak, otherwise the meat juice will leak out. Not only does that make a mess (it splashes out of the pan like stupid), it also makes the steak dry. Take the steak out of the pan and wrap it in aluminum foil. I always build a small basin beforehand and then fold the edges over the meat. The steak is now about 5 minutes in the oven preheated to 120 degrees. When the time is up, take the steak out of the oven, but do not serve immediately. Let it rest a little in the aluminum foil, 2-3 minutes is enough. Keep a plate in the switched off oven. Eat better on preheated plates. The French fries: You shouldn`t pay attention to the price here, as fatty and cheaply produced fries will destroy your masterpiece! Preheat the deep fat fryer (175 degrees) so that it is already hot at the beginning of the resting time for the steak. Fry the fries for 1 minute. Then take out another minute so that the fat comes back to 175 degrees. Then simmer for another 3 minutes. I always do it that way, because in one minute the fries are closed, but if the temperature of the fat drops too much, the fries get greasy. During the cooking time of the fries, free the steak from the aluminum foil and arrange on the preheated plate and brush with herb butter. Now sprinkle the seasoned salt over the steak. When the fries are ready, drain and place in a bowl. I always lay out the bowl with kitchen paper beforehand, this removes even more fat. Stir briefly, take out the paper and lightly salt the fries, place on the plate. Now comes the highlight, our homemade bearnaise sauce! How much of it is up to you.
Ingredients
Print Recipe
Pin Recipe