Seared Skirt Steak with Dijon-Cognac Béarnaise | Taste France Magazine
Nothing goes better with a simply grilled steak than the classic béarnaise sauce – a rich emulsification of butter and egg yolks flavored with a medley of tarragon, vinegar, mustard, and cognac.
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Cooking tools:
- Saucepan
- Immersion blender
- Beaker
- Spouted measuring cup
- Spatula
- Measuring spoon
- Pan
- Chef's knife
- Cutting board
- Plate
- Stove
- Kitchen timer
- Measuring cup
- Salt cellar
Ingredients
- 2 tbsp Touraine PDO
- 2 tbsp red wine vinegar
- 2 tbsp Moutarde de Bourgogne PGI
- 1 tbsp minced shallots
- 1 tsp minced fresh tarragon
- 1 tsp pepper
- 1 stick Charentes-Poitou Butter PDO
- x 3.00 egg yolks
- 1 tsp fresh lemon juice
- 1 bouquet chopped parsley
- Fleur de sel de Guérande sea salt PGI
- 1 tbsp Cognac AOC
- 1 pound skirt steak
- 1 tbsp Vallée des Baux-de-Provence Olive Oil PDO
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