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Beef Steak Bearnaise Sauce | Hotel de Mikuni's Recipe Transcription

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Hotel de Mikuni

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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.