When you have a great steak, you don't want to ruin it by pouring a not-so-great sauce all over. We checked in with a beef ...
Béarnaise sauce is a much newer invention, created by Chef Collinet of the restaurant Le Pavillon Henri IV in 1836. It was ...
Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New ...
A light béarnaise is the perfect accompaniment for delicately poached halibut. Equipment: You will need a cook’s blow torch. To make the béarnaise, put the shallot, peppercorns, wine and ...
Serve cut in 5mm (1/4 inch) slices and serve with Béarnaise sauce. For the Béarnaise Sauce, boil the first 4 ingredients together in a low, heavy-bottomed, stainless-steel saucepan until ...