Ribeye Steaks with Egg-Wine Sauce
Main Dishes • American
Description
The sauce can be prepared simultaneously with the meat and served immediately, without waiting for it to cool slightly.
Ingredients
- Dry White Wine ¼ glasses
- Lamb Neck Fillet 30 oz
- Shallot 1 piece
- Tarragon 2 spoons
- Whole egg 3 pieces
- Butter 5 oz
- Salt 1 tablespoon
- Meyer Lemon Juice 1 tablespoon
- Ground Black Pepper 1 tablespoon
- Vegetable Oil 0 fl oz
- Champagne Vinegar ¼ glasses
Step-by-Step Guide
Step 1
For the sauce, combine wine, vinegar, finely chopped shallots, and chopped tarragon leaves (reserving 1 tablespoon) in a saucepan and simmer until the wine and vinegar have almost completely evaporated, reducing to about two tablespoons in volume. Strain the liquid through a fine sieve.
Step 2
Combine the egg yolks with the strained wine vinegar liquid in a small saucepan, place it over a double boiler, and cook, stirring constantly, until the yolks slightly thicken.
Step 3
Add the butter, cut into 8 equal pieces, to the egg yolks. Add the butter one piece at a time, patiently waiting for each portion to completely melt before adding the next. Stir continuously while adding the butter.
Step 4
When the last piece of butter has melted, add 1 tablespoon of vinegar, lemon juice, 1 tablespoon of tarragon, and half a teaspoon each of salt and pepper to the mixture. Stir everything quickly, remove from heat, cover with a lid, and let it sit for 20 minutes in a pot of hot water.
Step 5
Cut the beef rib fillet into four pieces and season with salt and pepper.
Step 6
Generously pour oil into a hot, heavy skillet (enough to cover the entire bottom), and when it starts to sizzle, add the steaks. Sear the meat for 5 minutes on each side.
Step 7
Remove the cooked steaks from the skillet, cover with foil, and let rest for 5 minutes.
Step 8
Serve the meat drizzled with the sauce prepared earlier.
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