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Beef Steak Bearnaise Sauce | Hotel de Mikuni's Recipe Transcription
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Ingredients
- Beef (for steak) : 1 sheet
- butter : Appropriate amount
- White wine : 1 tablespoon
- White wine vinegar : 1 tablespoon
- onion : 1 tablespoon
- garlic : 1/2 teaspoon
- egg : 1 piece
- Drawn butter : 50g
- parsley : Appropriate amount
- salt : Appropriate amount
- pepper : Appropriate amount
Time required
30minutes
Procedure
-
1)
Prepare the material
00:55
Beef is strongly seasoned with salt and pepper. Finely chop the onion, grate the garlic and chop the parsley. Melt the eggs.
-
2)
Make the sauce
02:13
Put white wine, white wine vinegar, and onions in a pan and boil to boil. Add eggs little by little to avoid lumps and season with salt show. Add garlic, mix and add melted butter little by little.
-
3)
Finish the sauce
05:45
Add parsley and add salt and pepper to taste.
-
4)
Bake beef
06:21
Bake the beef in a frying pan. Melt the fat on the side and add butter. When the butter melts, sprinkle it on it and bake it fragrantly.
-
5)
Serve
07:24
Place the steak on a plate and sprinkle with the sauce.
Point
・ Recipe of beef steak Bearnaise sauce by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Bearnaise sauce means warm mayonnaise.
・ Bearnaise sauce goes well with fish dishes.
・ Choose steak meat with less fat.
・ Regarding clarified butter, the video explains that the one that has settled down with clarified butter is salt, but it is incorrect. The correct water is whey, which is used by removing the fat part because it is used in this recipe.
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