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  • Recipe

Bernaise

Bernaise

Ingredients

  • 16 oz.
    Stock Yards® Ribeye, Cowboy Cut
  • .25 c
    White Wine Vinegar
  • .25 c
    White Wine
  • 2 T
    Peeled Shallots, minced
  • 3 T
    Fresh Tarragon, minced, divided
  • 1 c
    Monarch® Hollandaise
  • To Taste
    Black Pepper
  • To Taste
    Kosher Salt

Preparation

Béarnaise Sauce (serves 4, 2 oz.)

  1. Combine vinegar, white wine, shallots, 1 T chopped tarragon, 1/4 tsp. salt, and a pinch of black pepper in a small saucepan.
  2. Simmer over medium heat until mixture is reduced to a few tablespoons. Strain and add back in the pan. Stir in 1 c of Monarch® Hollandaise. 
  3. Garnish with remaining tarragon.

Cowboy Cut Ribeye:  Shop This Item

  1. Season the ribeye with salt and pepper. Grill over a hot fire, turning as needed, until it reaches the desired degree of doneness.
  2. Transfer to a carving board and let rest for 5-10 minutes.
  3. Once rested, serve with a drizzle of Béarnaise Sauce.

Recipe by Chef Liz Howe, Sr. Culinary Manager, US Foods® Corporate Kitchens