Easy Oven Roasted Steak with Blender Béarnaise
User Reviews
0
0 reviews
Unrated
Easy Oven Roasted Steak with Blender Béarnaise
Report
Inspired by our recent trip to Iceland, this Easy Oven Roasted Steak with a Blender Béarnaise sauce is the perfect way to kick your dinner up a notch.
Share:
Ingredients
For the Steaks
- 4 beef steaks (any cut, although filet is my favorite for a special occasion!)
- 1 tablespoon olive oil
- salt and pepper
For the Blender Béarnaise Sauce
- 2 egg yolks
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1/2 large shallot (or 1 small), minced
- 1 tablespoon fresh tarragon chopped
- 6 tablespoons butter
- salt and pepper to taste
Instructions
For the Steaks
- Preheat the oven to 450°F. Bring the steaks to room temperature (preferred but not required), pat them dry, and season with salt and pepper.
- Heat the olive oil in a cast iron, or other oven-proof skillet, over high heat. Sear the steaks for 2 to 3 minutes on each side until browned. Slide the skillet into the hot oven and cook until desired doneness is reached (times vary depending on thickness). See notes for cooking times.
- Remove from oven, slip an oven mitt over the handle, and let rest for a few minutes before topping with bearnaise sauce (below) and serving.
For the Blender Béarnaise Sauce
- Place the egg yolks in the bottom of a handheld blender cup (preferred) or countertop blender, pulse a few times, and set aside. (NOTE: My handheld blender works with a pint-sized wide-mouthed glass mason jar for this recipe.)
- In a small saucepan combine the vinegar, water, shallots, and tarragon and bring to a light boil for 2 to 3 minutes until the liquid reduces by half and the shallots soften. With the blender on, slowly pour in the warm vinegar mixture and blend until well combined.
- In the same saucepan, melt the butter and bring it to a light boil. With the blender on, slowly pour in the hot butter and blend/pulse until sauce reaches the desired thickness (similar to a gravy). Season with salt and pepper, pour over top of the steaks, and serve.
Notes
- Cooking Times for 1 1/2" Thick Steaks:
- 9 to 11 minutes for Medium Rare (RED / 130 - 140°F)
- 11 to 14 minutes for Medium (PINK / 140-150°F)
- 14 to 18 minutes for Medium Well (BROWN / 150-160°F)
- 14 to 18 minutes for Medium Well (BROWN / 150-160°F)
- They can cook very quickly at the end and even a little after taken out of the oven, so it's always better to take them out a little early!
- Nutrition Facts Easy Oven Roasted Steak with Blender Béarnaise Amount Per Serving Calories 685 Calories from Fat 540 % Daily Value* Fat 60g92%Saturated Fat 27g169%Trans Fat 1gCholesterol 262mg87%Sodium 240mg10%Potassium 598mg17%Carbohydrates 2g1%Fiber 1g4%Sugar 1g1%Protein 33g66% Vitamin A 728IU15%Vitamin C 1mg1%Calcium 50mg5%Iron 5mg28% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 685
- Calories from Fat 540
- % Daily Value*
- Fat 60g
- 92%
- Saturated Fat 27g
- 169%
- Trans Fat 1g
- Cholesterol 262mg
- 87%
- Sodium 240mg
- 10%
- Potassium 598mg
- 17%
- Carbohydrates 2g
- 1%
- Fiber 1g
- 4%
- Sugar 1g
- 1%
- Protein 33g
- 66%
- Vitamin A 728IU
- 15%
- Vitamin C 1mg
- 1%
- Calcium 50mg
- 5%
- Iron 5mg
- 28%
Cooking Times for 1 1/2" Thick Steaks:
9 to 11 minutes for Medium Rare (RED / 130 - 140°F) 11 to 14 minutes for Medium (PINK / 140-150°F) 14 to 18 minutes for Medium Well (BROWN / 150-160°F)
They can cook very quickly at the end and even a little after taken out of the oven, so it's always better to take them out a little early!
- 9 to 11 minutes for Medium Rare (RED / 130 - 140°F)
- 11 to 14 minutes for Medium (PINK / 140-150°F)
- 14 to 18 minutes for Medium Well (BROWN / 150-160°F)
- We recommend organic ingredients when feasible.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
