[Intro music]
Béarnaise means "coming from the region of Béarn".
which is in southwest of France.
Accidently that is the region where I was born.
So I am very proud to introduce you to that sauce.
It is a hot emulsifying sauce
similar to Hollandaise.
What makes it different
is the use of tarragon.
It goes very well with grilled meat or fish.
Today we are going to use it and serve it with the New York steak.
New York steak is the cut of meat
that comes from the most tender section of the beef-
the short loin.
The short loin is the under area front portion of the beef loin.
It is located just behind the rib.
Depending on where you live it maybe called New York stripped steak,
Shell steak, Delmonico steak,
Kansas City Steak,
Sirloin club steak
or strip steak.
But today we will call it New York steak.
To make the grilled New York steak Béarnaise sauce, you will need
to make the gastric or the sauce you will need the white wine vinegar,
white wine, finely chopped shallot,
finely chopped tarragon, peppercorn,
To grill the steak- seasoning, vegetable oil and steaks;
New York steak.
And for the sabayon or the sauce,
egg yolk, clarified butter, chopped parsley
and fresh tarragon.
And to season the sauce, you will need salt, pepper, cayenne pepper.
In a saucepan, place the white wine vinegar and the white wine,
add the finely chopped shallots,
the tarragon,
crack the peppercorns into mignonette.
Mignonette is the culinary term that describes
freshly cracked peppercorns.
So it's easy.
Get a pot with a flat bottom
and crack the peppercorns.
This is a situation when you don't want to use the peppermill
for two reasons:
the first one it will take a long time
to grind this quantity of pepper
and the second, you want
coarsely ground peppercorns like this.
This is what we call mignonette peppercorns
and the aromatic flavours are amazing.
Add the mignonette peppercorn to the pot.
Take the saucepan to the stove.
Over high heat, bring it to a boil
Our gastric is boiling.
You want to let it boil until all the liquid has evaporated.
And you don’t want to be too close to the pot
because it's very acidic,
it will make you sneeze.
Also we call it gastric in reference
to the acidity of the vinegar and the wine reduction .
There is almost no more liquid.
Good.
Turn it off.
It is just like a what... a small half teaspoon of liquid at the bottom.
But the shallots and the ingredients will suck it out.
Remove the saucepan from the heat
and allow the gastric to cool down.
Béarnaise sauces are hot emulsified sauce.
So its not a sauce that you are going to make
way in advance and keep it for long time.
Usually in the food industry,
we make hot emulsifying sauces such as
Béarnaise just before the service time-
lunch or dinner.
Make sure if you are going to use a meat
and you are going to grill it,
preheat your grill before doing the sauce.
So here I have my grill that is preheating right now.
I place a Bain marie on the stove
in order to put my bowl
I have an electric whisk because I don't want to suffer.
We can use technology.
And I am going to place the clarified butter
in a saucepan
on low heat, just to preheat it.
So you want to warm up the clarified butter
but you don't want to have it too hot.
Break the egg.
Separate the yolk from the white.
Place the yolk in a large bowl.
Discard the shells.
So pass the yolk from one shell to the other
and here I am using the side of the shell
as a cutter- to cut the white.
Little trick.
Then add the water to the yolks-
two tablespoons for 3 egg yolks.
One, two, here we go.
Add the cool gastric in the bowl
with the egg yolks.
As you can see there is no more moisture.
Mix.
And take the bowl to the bain marie to make the sabayon.
Place the bowl over the simmering water of the bain marie
making sure that the bottom of the bowl
does not touch the boiling water or the simmering water.
Then with an electric whisk,
whisk; make an emulsion.
So here my whisk is on medium high speed
and my water is simmering.
The water is simmering.
I am going to stop a second.
and when you do your béarnaise or any hot emulsifying sauce,
you want to make sure that the bowl underneath
is not too hot for your fingers.
If it's too hot for your fingers when you touch,
if you burn yourself-
it's too hot for your egg yolks which means
you will have to whisk it vigorously to cool it down
before going back to the heat.
Here we are going to whisk the sabayon until it thickens
and becomes ribbon; like a ribbon stage.
You really want to have your sabayon very thick
before adding the clarified butter
or the sauce may spill out, meaning it will become grainy again.
If you want to speed up the process
for making a hot emulsifying sauce,
you may place the sabayon into a stainless steel bowl
and go directly over the flame.
Ok this is done.
As you can see, the sabayon is pretty thick.
You see.
So now, we are going to add the clarifying butter.
Off the heat.
To a thick sabayon, pour slowly the warm clarified butter.
A little bit like if you are doing the mayonnaise.
Taste the sauce.
Nice flavour but a little bit bland in salt and pepper.
So season well with salt,
a little bit of pepper- a little bit more.
Béarnaise is full of flavour.
And pinch of cayenne pepper.
Then whisk together.
Add the parsley.
Separate the leaves from the stem.
Maybe I keep that one to garnish.
And finely chop the leaves.
Add the chopped tarragon to the béarnaise sauce.
Classic recipe also includes chopped chervil
but it's very rare to find in my area.
So no chervil.
Keep the sauce close to the stove but not on a hot place.
And let's prepare the meat.
Season the steak with salt and pepper.
Brush with vegetable oil.
Then turn the steaks.
Season the other side.
Brush also the other side
and take the steaks to the grill.
We want all clean rack.
Get a little bit of vegetable oil
and grease the grill.
With a tong, place the steak on the grill
and cook for about a minute
on each side; so one minute like this
then cross; one minute like that,
then we are going to flip and so on.
To cook the steak you may like that rare,
medium rare, medium, medium well
or well done. Well at home, get your hand like this
make a circle with your thumb
and index finger, right.
Then with the other hand, squeeze this.
I will call that the thumb drumstick
and squeeze; so this will be rare.
So if I touch my meat, this is rare.
It feels the same.
So I am going to turn my meat here
cross wide.
So rare.
Then we go to the finger; to the next finger.
I am not showing you the finger,
I am showing you medium rare.
Ah, it’s a bit harder here
It feels harder.
Then we go to the next one.
Medium.
I repeat rare, medium rare, medium.
Oh, it's a little bit harder.
Then we are going to the next one.
Oh ya you feel that it's still hard, right.
It's not hundred percent accurate
but its very accurate; about 95%.
So the meat will react the same way when it cooks.
So here I am going to flip.
I like my meat rare.
So I won’t cook it too much.
Nice.
Flip again.
Remove the steak from the grill.
When the steaks are cooked,
you don't want to place them on the original plate
because here we had raw meat
and if we put it back that
would be cross contamination
which is a very bad thing, ok.
So always put the cooked meat on a clean plate
and do not cross with raw meat.
Plate.
So place the steak on a large plate.
the fat away from you.
I made some fries
so if you want to put a few.
Add the sauce,
add fresh tarragon.
Grilled New York Steak Béarnaise sauce.
Bon appétit!