Steak with Classic Bèarnaise Sauce
by lisa | 5 March 2013 12:05
Classic Bèarnaise sauce is made with egg yolks and lots of butter. Sounds like a paleo dream come true if you ask me! The yolk is the very best part of the egg and it’s absolutely loaded with things that are good for you. Gone are the days of egg white only dishes…if you don’t want your yolks, I’ll take them!
Egg Yolks Versus Egg Whites
| Nutrient | White | Yolk | % Total in White | % Total in Yolk |
| Protein | 3.6 g | 2.7g | 57% | 43% |
| Fat | 0.05g | 4.5g | 1% | 99% |
| Calcium | 2.3 mg | 21.9 mg | 9.5% | 90.5% |
| Magnesium | 3.6 mg | 0.85 mg | 80.8% | 19.2% |
| Iron | 0.03 mg | 0.4 mg | 6.2% | 93.8% |
| Phosphorus | 5 mg | 66.3 mg | 7% | 93% |
| Potassium | 53.8 mg | 18.5 mg | 74.4% | 25.6% |
| Sodium | 54.8 mg | 8.2 mg | 87% | 13% |
| Zinc | 0.01 mg | 0.4 mg | 0.2% | 99.8% |
| Copper | 0.008 mg | 0.013 mg | 38% | 62% |
| Manganese | 0.004 mg | 0.009 mg | 30.8% | 69.2% |
| Selenium | 6.6 mcg | 9.5 mcg | 41% | 59% |
| Thiamin | 0.01 mg | 0.03 mg | 3.2% | 96.8% |
| Riboflavin | 0.145 mg | 0.09 mg | 61.7% | 48.3% |
| Niacin | 0.035 mg | 0.004 mg | 89.7% | 9.3% |
| Pantothenicacid. | 0.63 mg | 0.51 mg | 11% | 89% |
| B6 | 0.002 mg | 0.059 mg | 3.3% | 96.7% |
| Folate | 1.3 mcg | 24.8 mcg | 5% | 95% |
| B12 | 0.03 mcg | 0.331 mcg | 8.3% | 91.7% |
| Vitamin A | 0 IU | 245 IU | 0% | 100% |
| Vitamin E | 0 mg | 0.684 mg | 0% | 100% |
| Vitamin D | 0 IU | 18.3 IU | 0% | 100% |
| Vitamin K | 0 IU | 0.119 IU | 0% | 100% |
| DHA and AA | 0 | 94 mg | 0% | 100% |
| Carotenoids | 0 mcg | 21 mcg | 0% | 100% |
Bèarnaise Sauce Ingredients
Shallots and tarragon
- 1/4 cup dry white wine
- 1/4 cup white-wine vinegar
- 1/4 cup finely chopped shallots
- 2 Tablespoons chopped fresh tarragon, divided
- 3 large egg yolks
- 1/2 cup butter
- 1/2 teaspoon fresh lemon juice, or to taste
Cook your steaks up after the sauce is done
What to do
Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons (this goes pretty quickly so don’t put your heat up too high), then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (if your heat is too high, you’ll end up with scrambled eggs).
Whisk, whisk, whisk!
Whisk in butter 1 spoon at a time, adding each spoonful before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce. Lick your plate 🙂
Totally classic
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Source URL: https://swisspaleo.ch/steak-with-classic-bearnaise-sauce/