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Cote Du Boeuf With Bernaise Sauce

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Ingredients
Cote du boeuf
  Bone and rib eye steak 1 Pound
  Maitake mushrooms 4 Ounce
  Butter 1 Tablespoon
  Thyme sprigs 4 Small
  Garlic 4 Medium
  Veal demi glace 1 Quart
Bernaise sauce
  Shallots 2 Ounce
  Peppercorns 10 Small
  Tarragon stem 1 Medium
  White wine 8 Ounce
  White wine vinegar 2 Ounce
  Egg yolks 2 Medium
  Clarified butter 6 Ounce
  Tarragon 1 Tablespoon
  Parsley 1 Tablespoon
  Shallots 1 Tablespoon
  Chives 1 Tablespoon
Directions

GETTING READY
1. Preheat the oven at 400 degrees F.

MAKING
To make Cote Du Boeuf :
2. In a pan heat oil and sauté ribeye steak until browned on both sides.
3. In the same pan melt butter and sizzle thyme sprigs and garlic.
4. Roast in the oven at 400 degrees until internal temp is 125 degrees.
5. Remove from oven and let the meat rest for 10 minutes.
6. Sautee mushrooms in oil until browned
To make the Bernaise:
7. In a small saucepot, simmer together shallots, peppercorns, tarragon stems and white wine until reduced to sec, strain and cool.
8. In a mixing bowl, combine egg yolks and white wine.
9. Cook over a low flame to the ribbon stage, remove from heat and emulsify in melted butter.
10. Finish with chiffonaded tarragon and parsley.

SERVING
11. Slice the steak.
12. On a serving plate spread the barnaise sauce, lay the beef slices and spoon over demi-glace.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Taste: 
Savory
Method: 
Roasted
Ingredient: 
Beef
Preparation Time: 
40 Minutes
Cook Time: 
40 Minutes
Ready In: 
80 Minutes

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