6 beef steaks, cut to your liking (approximately 900 g)
2 cloves of garlic
salt
3 tablespoons of butter
1 cup of white wine
1 tablespoon of chopped fresh parsley
2 sprigs of thyme
2 bell peppers
3 egg yolks
1 cup of melted butter (approximately 240 g)
Béarnaise sauce
1 teaspoon of finely chopped onion
6 beef steaks, cut to your liking (approximately 900 g)
2 cloves of garlic
salt
3 tablespoons of butter
1 cup of white wine
1 tablespoon of chopped fresh parsley
2 sprigs of thyme
2 bell peppers
3 egg yolks
1 cup of melted butter (approximately 240 g)
Béarnaise sauce
1 teaspoon of finely chopped onion
Season the beef with garlic and salt
Fry it in butter until it reaches your desired level of doneness
Set aside
In another pan, combine the wine with chopped parsley, thyme, bell peppers, and a pinch of salt
Cook over high heat until the mixture reduces to one-third
Strain the mixture through a fine-mesh sieve
Let it cool slightly
Whisking constantly, add the beaten egg yolks alternately with melted butter (add more butter as needed to achieve a consistency similar to whipped cream)
Place the pan over low heat and whisk constantly until it starts to simmer
Remove from heat, strain through a fine-mesh sieve once more, and finish with a dash of Béarnaise sauce and a sprinkle of chopped onion
Serve over the beef
Serves 6.
