Cote Du Boeuf with Bernaise Sauce Recipe Video
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.
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.
Chef
