Entrecôte with Béarnaise sauce
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Entrecôte, a premium cut of beef from between the ribs, is traditionally served in upscale French brasseries with the luscious béarnaise sauce. This classic pairing represents the height of French culinary sophistication, with the tender, flavorful steak enhanced by the rich, aromatic sauce of clarified butter, egg yolks, white wine vinegar, and fresh herbs. The combination creates a dining experience that is both elegant and indulgent.
Time & Quantities
Method & Ingredients
Required Equipment: Cast iron skillet, double boiler or heat-proof bowl, whisk, thermometer, fine mesh strainer
Cooking Method: Grilling - Broiling, Stovetop - Sauteing
Ingredients
- 2 entrecôte steaks (10 oz each)
- 2 tbsp vegetable oil
- 2 tbsp butter
- sea salt
- black pepper
- 3 egg yolks
- 1 shallot (minced)
- 2 tbsp white wine vinegar
- 1 tbsp water
- 1/2 cup clarified butter
- 2 tbsp fresh tarragon (chopped)
- 1 tbsp fresh chervil (chopped)
- 1 tsp lemon juice
Instructions
- Remove steaks from refrigerator 30 minutes before cooking. Season generously with salt and pepper.
- For the béarnaise, combine shallots, vinegar, and 1 tbsp water in a small saucepan. Reduce to 2 tsp of liquid. Strain and cool slightly.
- Place egg yolks and reduction in a heatproof bowl.
- Set bowl over a pot of barely simmering water (double-boiler method). Whisk continuously until mixture thickens - your arm might get tired, but your sauce will thank you!
- Slowly drizzle in warm clarified butter while whisking constantly. The sauce should be thick enough to coat the back of a spoon.
- Remove from heat, stir in herbs and lemon juice. Season with salt and pepper. Keep warm.
- Heat a cast-iron skillet until smoking hot. Add oil.
- Cook steaks 3-4 minutes per side for medium-rare (130°F/55°C internal temperature).
- Add butter during the last minute of cooking and baste steaks.
- Remove steaks to a warm plate and rest for 5 minutes - resist the temptation to cut immediately!
- Slice steaks against the grain and serve with béarnaise sauce poured over or on the side.
Storage & Make-Ahead
Storage Advice: Best eaten immediately. Béarnaise sauce does not store well.
Make-Ahead & Freezing Tips: Not suitable for make-ahead or freezing.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 850
- Protein: 45g
- Fat: 72g (Saturated: 36g)
- Carbohydrates: 2g (Fiber: 0g, Sugar: 1g)
- Vitamin A: 25% DV
- Vitamin C: 5% DV
- Calcium: 5% DV
- Iron: 30% DV
Allergen Information: Contains dairy (butter) and eggs (egg yolks)
Dietary Information: Contains dairy and eggs; not suitable for vegans, vegetarians, or those with dairy and egg allergies
Serving & Variations
Serving Suggestions: How to Plate the Dish: Place the sliced steak on a warmed plate with béarnaise sauce drizzled over the top or in a small ramekin on the side. A sprig of fresh tarragon makes an elegant garnish. Best Side Dishes: Pommes frites, sautéed wild mushrooms, or a simple green salad with Dijon vinaigrette.
Wine or Drink Pairing: Saint-Émilion Grand Cru from Bordeaux, such as Château Pavie or a robust Washington State Merlot like Northstar.
Possible Recipe Variations: Add a splash of cognac to the béarnaise. Serve with roasted bone marrow. Crust the steak with cracked peppercorns for Steak au Poivre variation.
Additional Notes: The quality of the steak is paramount for this dish. Choose aged beef when possible.
Made this entrecote and bearnaise for a date night dinner. The bearnaise was a bit tricky (had to restart once when it split) but the result was worth it! The steak cooking method gave a perfect medium-rare. Thank you!
I’ve learn to be patient and invest time in cooking, you get the fair return. Saved that recipe for our special occasion dinner and I’m glad I did!