So my 25th Wedding Anniversary is this Tuesday. I plan to make a very nice dinner for my wife along with gifts. I will start with a nice arugula salad and then Kobe beef tenderloin steaks with asparagus. I have a Big Green Egg so I can cook the steaks restaurant quality.I will end with a nice desert.

I would like to add béarnaise sauce to the steak and asparagus. I found a great recipe on NYT website but they can go to hell and die as everything I do to view or print it is “click bait” to take you to something else to make you pay money.

I was able to see the recipe for a brief second and it looks really good, but I can no longer see it to copy or print. Other recipes I see seem to be shortcuts. Just curious if anyone has a good recipe. Otherwise I will just do Hollandaise Sauce or skip sauce period. I hate anything about NY except that is where my mom and her family are from….ugh.

Last part I couldn't fit into the capture reads:

"...combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add the remaining teaspoon of tarragon leaves, and serve."

Béarnaise sauce is simply hollandaise with tarragon. I personally cannot stand tarragon. Hollandaise is beautiful all by itself.

From memory, clarified butter, egg yolk and a little lemon juice.

I spent my 20s dipping french fries in it.

^^^ like they said it's mostly holandaise with tarragon and maybe shallots.

I did something similar a couple years ago for our anniversary too.
Except I made Filet Oskar (fillet topped with crab and béarnaise)
Came out spectacular
{snip of mine}


One more thing the filet is one cut that is better off cooked inside.
Regular sear then put in oven.
You could reverse sear but the sear is better when the meat is not cooked yet.
Good Luck and congrats on your anniversary.

Nothing to add other than congratulations on a huge milestone!

Oh yeah, and that filet Oscar looks amazing, one of my favorites!

I'm not one to put sauce on a steak, especially a cut like Wagyu. Kobe is not a breed of cattle it's a region in Japan where Wagyu cattle are raised. But if you must Chef Jean Pierre shows you how to make the sauce. I have followed many of his recipes and they are always five stars.

Another tip I’ve found very helpful is to make the bearnaise on your own schedule up to an hour ahead, and store it in a preheated insulated coffee thermos. Do this by pouring boiling water into the thermos and screw the stopper lid on, and let it sit while you’re making the sauce. Once the sauce is ready, dump out the hot water and pour in the sauce. Then you can go about your meal cooking without having to slave over the sauce while everything else is coming together. Great, now I’m hungry! Happy Anniversary!

I’m not a fan of tenderloin. For flavor, fat rules. Actually chuck eye steaks are becoming our favorite.
Something to try is crisp up a few pieces of good bacon (black pepper?) grind it up in a blender. Use that for seasoning!
I usually cook extra bacon for snacking!
Congrats on your anniversary! Marriage is a struggle, happily married is a gift!

quote:

Originally posted by Outnumbered:
Another tip I’ve found very helpful is to make the bearnaise on your own schedule up to an hour ahead, and store it in a preheated insulated coffee thermos. Do this by pouring boiling water into the thermos and screw the stopper lid on, and let it sit while you’re making the sauce. Once the sauce is ready, dump out the hot water and pour in the sauce. Then you can go about your meal cooking without having to slave over the sauce while everything else is coming together. Great, now I’m hungry! Happy Anniversary!

Great tip, thanks! In restaurants, we had double boiler...I like you idea! Thanks - cheers

quote:

Originally posted by Outnumbered:
Another tip I’ve found very helpful is to make the bearnaise on your own schedule up to an hour ahead, and store it in a preheated insulated coffee thermos. Do this by pouring boiling water into the thermos and screw the stopper lid on, and let it sit while you’re making the sauce. Once the sauce is ready, dump out the hot water and pour in the sauce. Then you can go about your meal cooking without having to slave over the sauce while everything else is coming together. Great, now I’m hungry! Happy Anniversary!

Thanks for the recipe Gustofer and thanks for this tip!!!!

Congrats on your anniversary.

My recipe for bearnaise is pretty much exactly like Gustofer's. I have made your exact menu a number of times, one of my favorites. I'll also make bearnaise when I make Steak Frites, I love french fries with the sauce.

The tough part is milking six or seven Great Bernese Mountain Dogs.

Fresh tarragon is key. If you can't find it, make another sauce IMHO.

Here's Chef John's take:



Link: https://www.youtube.com/watch?v=9VxgatSjVQE

This recipe has served me well many times, and you can knock it out in less than 10-minutes. You'll need an immersion blender, if you don't have one, you should, arguably one of the most useful kitchen appliances next to a toaster oven.

https://www.seriouseats.com/fo...arnaise-sauce-recipe

If you only have a whisk, Stephane's method is solid

Thanks guys!!! Today I created a 10 minute video of pictures of us from when we first met up until last week. I put it to music and plan to play it after dinner.

Don’t get saucy with me, Bearnaise!

quote:

Originally posted by kz1000:

Here is my version;

https://www.facebook.com/Manetti1941