Bearnaise | YOUNG & FOODISH https://youngandfoodish.com Thu, 11 Mar 2010 08:06:24 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://youngandfoodish.com/wp-content/uploads/2020/06/android-chrome-192x192-1-100x100.png Bearnaise | YOUNG & FOODISH https://youngandfoodish.com 32 32 #steakfrites video 4: beating béarnaise anxiety syndrome https://youngandfoodish.com/steakfrites-video-4-beating-bearnaise-anxiety-syndrome/ https://youngandfoodish.com/steakfrites-video-4-beating-bearnaise-anxiety-syndrome/#respond Thu, 11 Mar 2010 08:06:24 +0000 http://youngandfoodish.com/?p=4280 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.

Enter the twitter contest: Why do you love #steakfrites?

]]> https://youngandfoodish.com/steakfrites-video-4-beating-bearnaise-anxiety-syndrome/feed/ 0 Bistro steak with Béarnaise sauce https://youngandfoodish.com/bistro-steak-with-bearnaise-sauce/ https://youngandfoodish.com/bistro-steak-with-bearnaise-sauce/#respond Wed, 11 Feb 2009 15:35:12 +0000 http://youngandfoodish.com/?p=708 steak in skilletParisian 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 pan-fried bistro steakor 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.

Le Bistrot Paul BertThis recipe for a pan-fried bistro steak with Béarnaise sauce, from The Bistros, Brasseries & Wine Bars of Paris, is an adaptation of Le Bistrot Pau Bert’s entrecôte grillé.

Makes 4 servings

4 rib, rib-eye or sirloin steaks, 3/4 inch thick, 8 to 10 oz (225-285g) each
4 tablespoons peanut (groundnut), soybean (soya) or grapeseed oil
2 tablespoons unsalted butter
salt
freshly ground black pepper
Béarnaise sauce

  1. Remove the steaks from the refrigerator 30 to 60 minutes before cooking them.
  2. Heat 2 tablespoons oil in 2 large nonstick skillets over high heat until very hot. Drop 1 tablespoon butter in each pan, immediately add the steaks and sear for 3 minutes (for medium rare). Turn the steaks, season the cooked sides with salt and pepper and sear the uncooked sides for 3 minutes.
  3. Transfer the steaks onto plates, season with salt and pepper and serve immediately with Béarnaise sauce and frites.
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