Ribeye with béarnaise sauce

Name: ribeye with béarnaise sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 ribeye steaks 2 dishes a 2 pieces; 1 egg; 2 tablespoons White wine vinegar; 1 tablespoon dragon jar 7 g; 125 g butter; 3 tablespoons olive oil

A tasty recipe. The main course contains the following ingredients: meat, ribeye steaks (2 dishes a 2 pieces), egg, white wine vinegar, tarragon (pot 7 g), butter and olive oil.

Ingredients

Directions

Remove the ribeye from the package and allow to reach room temperature.
Sprinkle with salt and pepper.
Split the egg.
Mix in a bowl the vinegar with the tarragon and the egg yolk.
Bring water to a boil in a pan that is slightly smaller than the bowl.
Turn off the heat under the water and place the bowl with the mixture on the pan.
Let 100 g butter melt in a saucepan.
Beat with a whisk the melted butter through the egg yolk mixture into a bonded sauce.
Season with salt and pepper.
Heat the oil in a frying pan with the rest of the butter.
Fry the meat according to the instructions on the package.
Serve, for example, with celeriac-mashed potatoes with walnut (container 450 g)..