In part 4 of Steak Frites – Mastering the Cuts, an empathetic Henry Harris of Racine feels the pain of any cook, home or professional, who’s experienced béarnaise anxiety syndrome. He explains how to save a split béarnaise. Unfortunately, his advice will of no help to any unlucky diner who is served a curdled, runny or broken sauce at a restaurant.
#steakfrites video 4: beating béarnaise anxiety syndrome
11 March 2010 By Leave a Comment
Bistro steak with Béarnaise sauce
Parisian bistro chefs invariably prefer the sizzling sear of a frypan to that of a charcoal or wood-fired grill for their steaks. They’re after the reddish sheen mastered by chef Thierry Laurent at the marvelous Le Bistrot Paul Bert. To ensure your steaks have that same caramelised lustre without a burned 
or blackened taste, be sure to:
• First warm the steaks to room temperature.
• Use a nonstick skillet so not much oil and butter are required.
• Use an oil with a high smoke point, such as soybean (soya), grapeseed, peanut (groundnut) or canola (rapeseed).
• Add the butter to the pan just before the steaks, not giving it time to brown. [Read more...]
11 February 2009 By Leave a Comment
