Seared Tri-Tip Steak with Bearnaise Sauce and Pommes Frites
- Yield: 6 servings
- 1/4cup white wine vinegar
- 1/4cup white wine
- 4tablespoons chopped fresh tarragon
- 1tablespoon minced shallots
- 1teaspoon white peppercorns
- 4large egg yolks
- 2 sticks melted unsalted butter
- 1tablespoon plus 1 teaspoon Kosher salt
- 1teaspoon coarsely ground black pepper
- 2tablespoons olive oil
- 3pounds tri-tip steak
- 1 recipe Pommes Frites, as follows
- In a small saucepan combine the vinegar, the wine, 2 tablespoons of the tarragon, shallots and peppercorns. Bring to a boil over medium high heat and reduce the mixture to 2 tablespoons, about 7 minutes. Strain the liquid and discard the solids. Cool slightly.
- Place the egg yolks in a metal bowl over a double boiler, add the vinegar reduction and whisk for 2 minutes. While whisking, slowly pour in the melted butter in a slow and steady stream. Add the remaining 2 tablespoons of tarragon, 1 teaspoon of salt and whisk rapidly for another 45 to 60 seconds, until thickened. If the sauce is too thick add 1 tablespoon of very hot tap water.
- The béarnaise sauce can be kept at room temperature for an hour before serving.
- Season the steaks on both sides with the remaining 1 tablespoon of salt and the black pepper.
- Preheat the oven to 400 degrees F.
- Heat a large grill pan over medium heat and add the olive oil. When the oil begins to smoke, add the steaks and cook for 10-12 minutes per side, depending on thickness, for medium rare. Remove the steaks from the oven and allow to rest for 8 to 10 minutes before slicing thinly across the grain.
- Serve the steak with the pommes frites and the béarnaise sauce on the side.
—Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved.
For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN