Sirloin With Bearnaise Sauce Recipes

Steps:

• Heat grill. In small bowl, combine all butter ingredients; mix well. Place butter mixture on sheet of plastic wrap; shape into log. Wrap; refrigerate while preparing steak.
• When ready to grill, carefully oil grill rack. Rub both sides of steak with olive oil; sprinkle with pepper blend and salt. Place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until of desired doneness, turning once or twice.
• To serve, cut steak into serving-sized pieces. Top each serving with bearnaise butter.

Steps:

• Combine garlic salt and pepper; sprinkle over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing. , Meanwhile, in a saucepan, combine the vinegar, green onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard green onions and tarragon. , In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and vinegar mixture until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly., Whisk in butter, 1 tablespoon at a time, until melted. Whisk in parsley. Keep warm. Cut roast into thin slices; serve with sauce.

Steps:

• For the T-bone steaks: Heat a large cast-iron griddle or skillet over medium-high heat. Generously sprinkle both sides of the steaks with salt and pepper.
• Add the oil to the griddle. Add the steaks and cook until nicely browned, 3 to 4 minutes per side for medium-rare. Remove from the heat, then tent with foil and let rest for 5 minutes before slicing.
• For the easy bearnaise sauce: Add the yolks and lemon juice to a blender. Turn on the blender and slowly stream in the melted butter. Once all the butter is incorporated, season with salt and pepper. Remove the sauce to a bowl over a bain marie (hot water) and keep warm. Add the chives, red onion and thyme and stir to combine. Taste and adjust the seasoning with a little more salt and pepper. Remove from the heat and add to a serving bowl.
• Serve the bearnaise sauce over the steaks.

Steps:

• Preheat oven to 400 degrees F. Season steak on both sides with salt and pepper and refrigerate. Combine wine, vinegar and shallot in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes.
• Meanwhile, heat a large, heavy, ovenproof skillet over medium-high heat. When it's hot, add oil and reserved tablespoon of butter. When butter is melted, add steak and sear for one minute. Reduce heat and continue to cook until the first side is golden brown and beginning to crisp, about three minutes longer. Turn the steak with tongs and sear the other side until well-browned, two or three minutes.
• Place pan in oven and finish cooking, turning once, 6-8 minutes for medium-rare. Transfer steak to a platter and loosely cover with foil to keep warm. To finish sauce, put it through a fine strainer, pressing on shallots. Whisk the five tablespoons of cold butter a few pieces at a time into warm reduction until you have a creamy sauce. Stir in tarragon to taste and season with salt and pepper. Slice steak into half-inch thick slices across grain, spoon sauce on top and serve.

Steps:

• Preheat the oven to 400 degrees F. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. Serve with potatoes and chateaubriand sauce
• For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.

Steps:

• 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.

Steps:

• Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces. Place meat in small bowl, cover, and chill.
• Melt 1/2 cup butter in heavy large pot over medium-low heat. Add sliced shallot, garlic, and chile; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature. (Lobster meat and butter can be prepared 1 day ahead. Cover butter and chill. Return lobster butter to room temperature before continuing.)
• Combine vinegar, chopped shallot, and capers in medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster bèarnaise sauce over warm water.
• Preheat broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster bèarnaise sauce.

Steps:

• Rub both sides of steak with garlic.
• Prepare grill. Grill steak to preference. Let sit for 5 minutes. Cut steak in thin slices and arrange on plates. Serve with Bernaise sauce over top.
• Sauce: In a small saucepan, bring wine, vinegar, tarragon, shallot and pepper to a boil. Boil rapidly until reduced to 2 T. Remove from heat.
• In food processor, combine egg yolks, salt and vinegar mixture and process for 2 seconds until blended.
• Melt butter and heat until sizzling but not browned. With food processor running, add a few drops of the sizzling butter. Then add butter in a thin steady stream and process until blended. Serve warm or at room temperature.

Steps:

• Leave the beef at room temperature for 1 hr before cooking. For the dauphinoise, heat the butter in a saucepan over a medium heat. Once foaming, add the shallots and a pinch of salt and fry for 10 mins or until softened. Add the vinegar and reduce it by half, then pour in the cream and milk. Tip in the garlic and tarragon stalks and bring to a simmer. Take off the heat and set aside to infuse for 30 mins.
• Tip the mixture into a bowl, scoop out the garlic and tarragon stalks, and discard. Whisk through most of the chopped tarragon, the egg yolk and some seasoning. Mix the potato slices through the infused cream until they are fully coated, then arrange in overlapping layers in a buttered 30cm round dish. Pour over any remaining liquid, scatter with the gruyère and set aside.
• Heat the oven to 220C/200C fan/gas 7. Heat the olive oil in a large non-stick pan over a high heat. Add the beef and fry for 5-7 mins, on all sides, until the fat is golden brown. Remove and put in a roasting tin. Bash the peppercorns and salt together with a pestle and mortar, and rub this over the fatty parts of the meat. Cut the garlic bulb in half through the cloves, then add to the tin.
• Turn the oven down to 180C/160C fan/gas 4. Put the beef in the oven to cook for 55 mins-1 hr 5 mins (for medium-rare). Put the dauphinoise on the lower shelf to cook for the same amount of time, then add the carrots to the roasting tin for the last 25 mins. A cooking thermometer should read 55C when the beef is cooked. Cover with foil and leave to rest for 25 mins.
• Make the dressing by whisking all the ingredients together with some seasoning, then toss with the watercress. Serve the beef thinly sliced with the dauphinoise, carrots, the roasted garlic and the lightly dressed watercress leaves.