Okay, quick post (I’m sleepy). Today I made bifteck saute bearnaise with petits oignons persillés. So 3 recipes! I started off by braising my baby onions. I’ve done this before so I won’t explain it again. The only difference was that today I mixed them with some butter and parsley before serving
After, I prepared my sauce. Sweet. To do this, I reduced some vermouth and white wine vinegar with some shallots and tarragon, then I whisked some egg yolks in a bowl. Once these were sticky, I beat in the cooled liquid. Then heat it up and add some cold butter. Next – whisking all the time – pour in some melted butter drop by drop. After that, you beat in some tarragon or parsley.
Now, the steak. I heat up some butter in a big pan and waited until it stopped foaming. I added the steak and cooked it 2m30 a side. Remove the steak and beat the cooking juices into the sauce. The whole thing was a serious dish. The sauce wasn’t tarragonny enough really – I used parsley in the last step – and there weren’t enough onions but it was awesome!
Cool! I’m going to sleep now. Farewell traveller of the web! ‘Til next time!