Rib-eye steaks with egg-wine sauce

4 servings

25 minutes

Rib-eye steaks with egg-wine sauce are an exquisite dish of American cuisine inspired by French sauce-making traditions. Tender marbled meat seared to a golden crust pairs with a velvety sauce made from white wine, vinegar, and tarragon for aromatic freshness. Egg yolk and butter create a rich yet light texture that perfectly highlights the beef's robust flavor. This sauce is often used for haute cuisine dishes, adding sophistication to any dinner. Serving steaks with this sauce is a true delight for gourmets as each bite is infused with harmonious flavors that fully unfold. This dish is perfect for both formal events and cozy family dinners, filling the evening with a gastronomic atmosphere.

Energy value per serving

• Calories: 988.5
• Proteins: 44.3g
• Fats: 88g
• Carbohydrates: 3.2g

Ingredients

• Dry white wine: 0.3 glass
• Beef fillet: 900 g
• Shallots: 1 pc
• Tarragon leaves: 2 tbsp
• Egg yolk: 3 pc
• Butter: 150 g
• Salt: 1 tsp
• Lemon juice: 1 tsp
• Ground black pepper: 1 tsp
• Vegetable oil: 70 ml
• White wine vinegar: 0.3 glass

Cooking steps

1. For the sauce, mix wine, vinegar, finely chopped shallots, chopped tarragon leaves (reserving 1 tablespoon) in a saucepan and cook until the wine and vinegar reduce to about 2 tablespoons. Strain the liquid through a sieve.

   Required ingredients:

   • Dry white wine: 0.3 glass
   • White wine vinegar: 0.3 glass
   • Shallots: 1 piece
   • Tarragon leaves: 2 tablespoons

2. Mix the yolks with the strained wine-vinegar liquid in a small saucepan, place over a double boiler, and cook, stirring constantly, until the yolks thicken slightly.

   Required ingredients:

   • Egg yolk: 3 pieces

3. Add butter cut into 8 equal pieces to the yolks. Add the butter one piece at a time, patiently waiting for each portion to melt completely. Stir constantly while adding the butter.

   Required ingredients:

   • Butter: 150 g

4. When the last piece of butter melts, add 1 tablespoon of vinegar, lemon juice, 1 tablespoon of tarragon, and half a teaspoon of salt and pepper to the liquid. Stir everything quickly, remove from heat, cover, and let it sit for 20 minutes in a pot of hot water.

   Required ingredients:

   • White wine vinegar: 0.3 glass
   • Lemon juice: 1 teaspoon
   • Tarragon leaves: 2 tablespoons
   • Salt: 1 teaspoon
   • Ground black pepper: 1 teaspoon

5. Cut the beef fillet from the rib section into four pieces and sprinkle with salt and pepper.

   Required ingredients:

   • Beef fillet: 900 g
   • Salt: 1 teaspoon
   • Ground black pepper: 1 teaspoon

6. Generously pour oil into a hot heavy skillet (enough to cover the bottom) and, when it sizzles, add the steaks. Sear the meat for 5 minutes on each side.

   Required ingredients:

   • Vegetable oil: 70 ml

7. Remove the cooked steaks from the pan, cover with foil, and let rest for 5 minutes.

8. Serve the meat drizzled with the previously prepared sauce.