Sirloin Steak with Bearnaise Sauce

1. 1

   Preheat oven to 400 degrees F. Season steak on both sides with salt and pepper and refrigerate.

2. 2

   Combine wine, vinegar and shallot in a small saucepan and bring to a boil.

3. 3

   Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes.

4. 4

   Meanwhile, heat a large, heavy, ovenproof skillet over medium-high heat.

5. 5

   When it's hot, add oil and reserved tablespoon of butter.

6. 6

   When butter is melted, add steak and sear for one minute.

7. 7

   Reduce heat and continue to cook until the first side is golden brown and beginning to crisp, about three minutes longer.

8. 8

   Turn the steak with tongs and sear the other side until well-browned, two or three minutes.

9. 9

   Place pan in oven and finish cooking, turning once, 6-8 minutes for medium-rare.

10. 10

    Transfer steak to a platter and loosely cover with foil to keep warm.

11. 11

    To finish sauce, put it through a fine strainer, pressing on shallots.

12. 12

    Whisk the five tablespoons of cold butter a few pieces at a time into warm reduction until you have a creamy sauce.

13. 13

    Stir in tarragon to taste and season with salt and pepper.

14. 14

    Slice steak into half-inch thick slices across grain, spoon sauce on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.