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Steak with Bernaise Recipe

Steak with Bernaise

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Average Rating:

Total Reviews: 67

Showing 21-30 of 67

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  • on December 30, 2010

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    This is ridiculously delicious and so easy to make. It's a very elgant dish that everyone enjoyed, just fabulous. Very nice to serve at a dinner party and it WOWED my guests. Thanks, Ina.

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  • on December 30, 2010

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    Ina we are just two like yourselves, this seems like a large amount to make for one dinner of two steaks. Can it be halved? or kept any length of time?
    Thanks! Alice Tuthill

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  • on December 26, 2010

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    This sauce tasted just like the ones I have had in fancy restaurants. I used red wine vinegar since I didn't have white wine vinegar, but I used more white wine to make sure the vinegar didn't overpower the flavor, as mentioned below. I served it with New York strip steaks, cooked in the same way as the recipe describes, and they were perfect. Yummy!

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  • on December 13, 2010

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    Really delicious. Any easy way to prepare a steak on a cold night. The sauce was surprisingly easy. I just kept the vinegar mixture in the saucepan and used an infusion blender to mix with the melted butter. It worked beautifully and saved on clean up of the blender. I didn't have tarragon (was a last minute decision and just used parsley and thyme. I'm sure it would've been so much better with tarragon. Consistency was great. A bit vinegar-y, may need to boil down a bit longer. Will keep tarragon on hand now and make this easy, decadent sauce more often.

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  • on November 23, 2010

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    Worthy of a world class Steakhouse right in your own kitchen.

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  • on October 31, 2010

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    I only made the sauce since that's what I was searching for. I served it with grilled salmon finished on an oak plank.
    It was my first time making it from scratch and it was easy and delicious !
    simmering the made the house smell of vinegar , so might either cut down on that next time and substitute with just white wine

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  • on October 28, 2010

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    This recipe is so delicious!! I cook for my family of 4 and this was a perfect meal for everyone. My dad usually just grills steaks and I really wanted to try a different way to cook steaks and pan seared steaks were absolutely perfect! The sauce was a great addition to the whole meal, but just a word to the wise. Do not let the sauce sit for longer than 20-30 minutes max. I made it first to get it out of the way and thinking it would be fine just leaving it alone until everything else was ready. An hour later, steaks done I put the sauce on the table and it had a little vinegar taste, something it did not have before. Before it was PERFECT!!! Have fun with this recipe!!

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  • on October 16, 2010

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    This is a great recipe. The bernaise is delicious and incredibly easy to make. Thanks, Ina!

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  • on October 11, 2010

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    I was excited to come across a bernaise recipe that did not call for the double-broiler, whisking method. I served this over a tenderloin and it was fabulous. I'm hosting a dinner party this week and will be serving it, again.

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  • on June 22, 2010

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    There are two ways to make Bernaise sauce: the hard way with the double boiler, and the easy way with Ina's recipe in the blender. Using her list of ingredients, I have never had the recipe fail.

    You will not need the entire two sticks of butter. one and one half works for a smooth, velvety delicious sauce.

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