Dijon Mustard Marinated Flank Steak with Bearnaise Sauce

I am really enjoying Ina Garten's newest cookbook, "Foolproof" .  She is an awesome cook and this so delicious.  It is a real winner and will be in my favorite recipes from now on!  I did not type her recipe verbatim as I like to describe things in my own way!  So hear it goes...

Score the top of the steak diagonally in a large crisscross pattern.  This allows the marinate to penetrate into the meat.

 

In a large measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon of salt, and 1/2 teaspoon pepper. Stir in shallots and garlic.

Place steak in a large Ziploc bag (or place in a glass container and cover with plastic wrap) and pour the marinate over the steak.  Scatter dried tarragon over the top.  Close the bag and squish marinate over all of the steak.  Place in refrigerator for at least 2 hours or over night.

Take steak out of the fridge 1/2 hour prior to grilling.  Heat the grill to about 400 degrees.  Remove the steak from the bag and discard the remaining marinate.  Grill the steak about 5 minutes on each side for medium-rare.  My grill cooked hotter and I ended up with medium-well.  It just depends on the thickness.

Place egg yolks, lemon juice, salt, pepper and cayenne pepper in the jar of a blender and process on low for 15 seconds.  Melt the butter in a small saucepan until it is sizzling hot.  Remove the small clear insert in the top of the blender.  With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds.  Add tarragon and mix for another 15 seconds.  Use immediately. P.S. Bearnaise sauce is Hollandaise sauce with tarragon added!

What can I say?

The Recipes:

Dijon Mustard Marinated Flank Steak with

Homemade Béarnaise Sauce

Inspired by Ina Garten’s new cookbook

“Foolproof” Recipes you can trust

1 flank steak (2 pounds) tenderized (ask your butcher to do this)

1/3 cup dry white wine (like Pinot Grigio)

1/3 cup good olive oil

1/3 cup Dijon mustard

Kosher salt and freshly ground black pepper

1/3 cup chopped shallots (2 shallots)

1 tablespoon minced garlic (3 cloves)

1 tablespoon dried tarragon (or 2 tablespoon chopped fresh tarragon)

Score the top of the steak diagonally in a large crisscross pattern.  This allows the marinate to penetrate into the meat.

 

In a large measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon of salt, and 1/2 teaspoon pepper. Stir in shallots and garlic.

Place steak in a large Ziploc bag and pour the marinate over the steak.  Scatter dried tarragon over the top.  Close the bag and squish marinate over all of the steak.  Place in refrigerator for at least 2 hours or over night.

Take steak out of the fridge ½ hour prior to grilling.  Heat the grill to about 400 degrees.  Remove the steak from the bag and discard the remaining marinate.  Grill the steak about 5 minutes on each side for medium-rare.  My grill cooked hotter and I ended up with medium-well.  It just depends on the thickness.

Béarnaise Sauce:

2 extra-large egg yolks, at room temperature (used 3 large egg yolks)

1 tablespoon freshly squeezed lemon juice

¾ teaspoon kosher salt

¼ teaspoon of freshly ground pepper

pinch of cayenne pepper

6 tablespoons (3/4 stick) unsalted butter

1 teaspoon dried tarragon

Place egg yolks, lemon juice, salt, pepper and cayenne pepper in the jar of a blender and process on low for 15 seconds.  Melt the butter in a small saucepan until it is sizzling hot.  Remove the small clear insert in the top of the blender.  With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds.  Add tarragon and mix for another 15 seconds.  Use immediately.