Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise)

Ingredients

• ½ teaspoon fresh lemon juice
• 8 tablespoons unsalted butter
• 2 tablespoons fresh tarragon
• ¼ cup shallots
• ¼ cup white-wine vinegar
• 3 large egg yolks
• 2 1 1/4-inch-thick boneless rib-eye steaks
• + 3 more ingredients
• • shoe string potatoes
  • ¼ cup dry white wine
  • 1 tablespoon vegetable oil

Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total). Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare. Tra...

View full recipe at Epicurious