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

Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise) recipes
9 Ingredients
  • 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)
  • 1 tablespoon vegetable oil
  • 1/4 cup dry white wine
  • 1/4 cup white-wine vinegar
  • 1/4 cup finely chopped shallots
  • 2 tablespoons chopped fresh tarragon, divided
  • 3 large egg yolks
  • 1 stick unsalted butter, cut into 8 pieces
  • 1/2 teaspoon fresh lemon juice, or to taste
Nutrition
845
42% daily value
4 servings
                                       
                                            low-​carb, low-​sodium, low-​sugar, gluten-​free
     

Fat

113% 73

Saturated

175% 35

Trans

- 4

Monounsaturated

- 30

Polyunsaturated

- 4

Carbs

1% 3

Carbs (net)

- 3

Fiber

2% 0

Sugars

- 1

Sugars, added

- 0

Protein

86% 43

Cholesterol

116% 347

Sodium

5% 121

Calcium

6% 56

Magnesium

12% 49

Potassium

12% 576

Iron

26% 5

Zinc

97% 11

Phosphorus

49% 346

Vitamin A

28% 255

Vitamin C

2% 1

Thiamin (B1)

22% 0

Riboflavin (B2)

48% 1

Niacin (B3)

64% 10

Vitamin B6

76% 1

Folate equivalent (total)

8% 32

Folate (food)

- 32

Folic acid

- 0

Vitamin B12

171% 4

Vitamin D

10% 2

Vitamin E

14% 2

Vitamin K

5% 5
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