35 min

Seared Skirt Steak with Dijon-Cognac Béarnaise

Name: Seared Skirt Steak with Dijon-Cognac Béarnaise
Cook time: 35 min
Yield: 4
Ingredients: 2.00 tbsp Touraine PDO; 2.00 tbsp red wine vinegar; 2.00 tbsp Burgundy Mustard PGI; 1.00 tbsp minced shallots; 1.00 tsp minced fresh tarragon; 1.00 tsp pepper; 1.00 stick Charentes-Poitou Butter PDO; x 3.00 egg yolks; 1.00 tsp fresh lemon juice; 1.00 bouquet chopped parsley; Fleur de sel de Guérande sea salt PGI; 1.00 tbsp Cognac AOC; 1.00 pound skirt steak; 1.00 tbsp Vallée des Baux-de-Provence Olive Oil PDO

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.

Ingredients For

Touraine PDO

2 tbsp See the article
red wine vinegar 2 tbsp
Sauces & condiments

Burgundy Mustard PGI

2 tbsp See the article
shallots 1 tbsp minced
fresh tarragon 1 tsp minced
pepper 1 tsp
Charentes-Poitou Butter PDO

1 stick See the article
egg yolks x 3
fresh lemon juice 1 tsp
parsley 1 bouquet chopped
Sauces & condiments

Fleur de sel de Guérande sea salt PGI

See the article
Cognac AOC

1 tbsp See the article
skirt steak 1 pound
Vallée des Baux-de-Provence Olive Oil PDO

1 tbsp See the article

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Preparation

Combine the wine, vinegar, mustard, shallots, tarragon, and white pepper in a small saucepan. Gently simmer over medium heat until the liquid evaporates, 3 to 5 minutes. Set aside to cool.

Melt the butter in a small saucepan over low heat until sizzling hot. Pour into a spouted measuring cup.

Place the cooled shallot mixture into a beaker or jar (about 1 pint or large enough to blend). Add the egg yolks and lemon juice. Using an immersion blender, blend to combine. Very slowly pour the melted butter down the side of the jar while blending to thoroughly combine; it will start to thicken and will be bubbly. Stir in the parsley and add salt if needed. Drizzle in the cognac and stir with a rubber spatula.

Season the steak with salt and pepper. Heat the oil in a heavy pan over medium-high heat. Add the steak and cook until browned, 3 to 4 minutes per side. Transfer the steak to a plate and let rest for 10 minutes. Slice the steak against the grain. Serve with the sauce.