Tender grilled steak with decadent Bearnaise sauce and crispy fries. You'll find this dish in almost every brasserie in Paris. The great thing is you don't have to take a trip to Paris to enjoy this traditional French meal. Bon Appetit!
- 4 sirloin steaks (if you’re feeling fancy, substitute fillet mignon steak)
- 1 cup butter
- ¼ cup white wine
- 2 tablespoons white wine vinegar (or Champagne vinegar)
- 4 teaspoons water
- 4 egg yolks
- 2 shallots, finely chopped
- Salt and Pepper
- 1/2 bouquet chervil, finely chopped (you can omit this if you can't find it)
- 1/2 bouquet tarragon, finely chopped
- Dash of olive oill
EASY TIP: To make the bearnaise sauce in a blender: Bring the vinegar, wine, shallots, 1/2 the herbs, salt and pepper to a boil in a small saucepan. Boil for about 5 minutes. Melt the butter. I put the butter in a glass measuring cup and melt it in the microwave. Let the mixture cool, then add to blender with egg yolks and salt. Blend for about 30 seconds. Then, with the blender on, slowly (very slowly so you don't scramble the eggs) add the melted butter (be sure it's still hot!). You want to drizzle the butter into the blender. Add remaining herbs. Blend for another second or two. If it's too thick, add 1 tablespoon of white wine to thin it out a bit. Let it sit in the blender while you prepare the steaks.