March 15 2016 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Keto steak with béarnaise sauce
Our steak with béarnaise sauce is elegant simplicity at its finest! This keto take on the classic dish has all the flavor of the original, while easing the preparation. Hello there, fancy date night meal!
USMetric
servingservings
Ingredients
Béarnaise sauce
- 2 tsp 2 tsp white wine vinegar
- ½ tsp ½ tsp onion powder
- 2 tbsp 2 tbsp finely chopped, fresh tarragon
- 4 4 egg yolk, at room temperatureegg yolks, at room temperature
- 10 oz. 280 g butter
- salt and pepper
Steak
- 2 lbs 900 g (1 steak per portion) ribeye steak, at room temperature(1 steak per portion) ribeye steaks, at room temperature
- 2 tbsp 2 tbsp butter, for pan frying
- salt and pepper
Salad
- 2 oz. (2¾ cups) 55 g (650 ml) arugula lettuce
- 2 oz. (1½ cups) 55 g (350 ml) lettuce
- 8 oz. 230 g cherry tomatoes, quartered
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www.dietdoctor.com
Making low carb simple
Instructions
- In a small bowl, mix together the vinegar, onion powder, and tarragon.
- Place the yolks in a tall and narrow, heat-resistant container. Using an electric hand mixer, whisk the yolks until smooth.
- Over medium-low heat, gently melt the butter in a saucepan, or in a microwave oven. (Don’t let it get too hot; you should be able to put your finger in it without getting burned.) A white, milk protein will form at the bottom of the saucepan from the melted butter; avoid using this in the recipe.
- Slowly add the butter into the yolks, whisking together with the hand mixer on low speed. When the sauce begins to thicken, increase the speed and whisk together until all of the butter is blended with the yolks. Then whisk in the vinegar-spice mixture until combined. Salt and pepper to taste.
- To keep the sauce warm, add some water to a pot that is large enough to hold the béarnaise sauce container. Bring to a boil over high heat, and then remove it from the stove. Set the béarnaise sauce container in the water, which will keep it warm, as the meat is being prepared.
- Pan-fry or grill the meat to your liking: rare, medium, or well done. Serve with the béarnaise sauce and a generous salad.
Recommended special equipment
A tall and narrow, heat-resistant container and an electric hand mixer.
can i substitute pork chop for beef steak in some of the recipes or even pork belly
Hi Roger!
Yes, that works fine. Good luck!
Yes!
It's 3 gram per serving.
You may be able to use a whisk or immersion blender instead of a hand mixer.
You may have inadvertently incorporated the white milk protein collected at the bottom of the melted butter into the sauce.