Steak Béarnaise, A Book Review, The Weekly Menu

This classic French dish is simplified with an easy, quick Béarnaise sauce.  Nobody will realize that you took a shortcut to make this impressive dinner.

I was inspired to make this dish when listening to another fun novel by Maddie Please.....

I had read two other books by this author in 2022, and then she fell off my radar.  I got a nudge from my library app that reminded me about her, so I ordered the audible version of Old Friends Reunited.

Like the other novels by Please that I have read, this book focuses on women in my age bracket, particularly Bea, an author suffering from writer's block, who travels to France to spend time with two friends who attended boarding school with her 30 years previously.

Bea is still reeling from her divorce several years earlier, but is attracted to another guest. Laurent, at the chateau where she is staying.  He gives her a ride into town as he is heading there for a business meeting.  While en route, Laurent suggests a restaurant where Bea might enjoy having lunch.

When Bea stops at the restaurant, she is surprised to see that Laurent has finished his meeting and is there.  It turns out that Laurent is a silent owner of the place, and he invites Bea to return with him for dinner on another night so they can enjoy the chef's Steak Béarnaise.

I served this steak for family dinner last weekend, accompanied by a Strawberry Tomato Salad, and Gratin Dauphinois.  I am sharing the gratin recipe later this week, along with another book review.  We snacked on Deviled Egg Dip while Frank grilled the steaks.  I am sharing that recipe tomorrow.

Tomorrow afternoon, we are gathering to celebrate Devin's birthday.   On Monday,  we have invited the Bonacorsis and Luths over to celebrate Cathy's Birthday.  The rest of the week will find us poolside, weather permitting. Here's what we'll be eating.....

Saturday

Cheese and Fruit Platter

Smoked Salmon 

Baguettes

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Grilled Tandoori Chicken

Fried Perch

Jeera Rice

Indian Cucumber Salad

Coleslaw

Avocado Paratha

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Birthday Cake by Marina

Sunday Supper

Summer Vegetable Pot au Feu

Monday-Memorial Day

Cocktails

Steak and Mushroom Bites

Shrimp Cocktail

Dinner 

BBQ Ribs

Rotisserie Chicken 

Mac and Cheese

Broccoli Slaw

Dessert

Strawberry Roll

Taco Tuesday

Grilled Chicken Fajitas

Wednesday

Chicken Bolognese

Thursday

BBQ Pork Chops

Baked Potatoes

Baked Beans

Friday

Grilled Fennel Salmon

Grilled Fennel Salad

Fennel Orange Cake 

Sauce, Butter, Bearnaise, Eggs

Sauces

French

Yield: 1 cup sauce

Author: Wendy Klik

Quick and Easy Bearnaise Sauce

This classic French sauce doesn't have to be time-consuming and difficult. This Bearnaise comes together in the time it takes to cook the steaks.

Prep time: 10 MinCook time: 2 MinTotal time: 12 Min

Ingredients

• 1 1/2 T. dry white wine
• 1 1/2 T. white wine vinegar
• 3-4 grinds black pepper
• 1 small shallot, peeled and thinly sliced
• 1/2 t. dried tarragon, divided
• 3 egg yolks, room temperature
• dash of salt
• 2 sticks unsalted butter

Instructions

1. Place the butter into a microwave-safe container, I used a measuring cup, and cook in 30-second increments until melted. Set aside to allow the solids to drop to the bottom. Carefully pour the clarified butter into another container and keep warm.
2. Place the wine, vinegar, pepper, shallot, and 1/4 t. tarragon into a small sauce pan. Simmer for 2 minutes, then set aside for 5 minutes to steep. Use a fine mesh strainer to pour in the cup of an immersion blender, pressing on the solids to release any liquid held. Let cool for 5 minutes.
3. Add the egg yolks to the infused vinegar, and season with a dash of salt and the remaining tarragon. Mix on high speed of the immersion blender until combined, then with the immersion blender still on high, slowly drizzle in the butter, moving the stick up and down to blend.
4. Add hot water, 1 Tablespoon at a time, blending constantly until it reaches the desired consistency. It will be thick but loose enough to pour over steaks while holding its shape.

Notes

Adapted from a recipe found at Recipe Tin Eats

Nutrition Facts

Calories

1846

Fat (grams)

198 g

Sat. Fat (grams)

121 g

Carbs (grams)

10 g

Fiber (grams)

2 g

Net carbs

8 g

Sugar (grams)

3 g

Protein (grams)

12 g

Sodium (milligrams)

97 mg

Cholesterol (grams)

1069 mg

Calories listed for the entire amount of sauce.

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