35 min

Seared Skirt Steak with Dijon-Cognac Béarnaise

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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Ingredients For

  • Touraine
    Wine and spirits
    Touraine PDO
    2 tbsp See the article
  • 2 tbsp
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy mustard
    2 tbsp See the article
  • 1 tbsp minced
  • 1 tsp minced
  • 1 tsp
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    1 stick See the article
  • x 3
  • 1 tsp
  • 1 bouquet chopped
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI
  • Cognac
    Wine and spirits
    Cognac AOC
    1 tbsp See the article
  • 1 pound
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    1 tbsp See the article

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.

Brie de Meaux Cheese PDO
Brie de Meaux Cheese PDO
See Recipe