Montréal-Style Flank Steak with Béarnaise

When paired with rich, buttery Wagyu, this piquant sauce will give you a new zest for life.

Montreal is known for their French-inspired cuisine, and there is no better dish than a buttery flank steak drizzled with tangy béarnaise. An offspring of hollandaise, it’s a simple sauce that, when perfected, adds magic to everything it touches.

When paired with our Colorado-raised Wagyu Flank Steak, it brings out the richness of the meat and adds a gourmet dimension that will make your guests think you spent all day in the kitchen. So break out the whisk and mind the stove—nailing the heat is the trickiest part. This dish, especially when paired with asparagus, is divine.

Ingredients

• 2 Miraflora Flank Steaks
• 2 tbsp Montréal steak spice
• ¼ cup neutral oil
  
• 1 shallot, sliced
  
• A few sprigs of whole tarragon, or 1 sprig chopped
  
• ⅓ cup white wine vinegar 
  
• 3 egg yolks, beaten
  
• ¼ cup of butter, melted
  
• Salt
  

Instructions

Preheat the oven to 375 F. Season flank steak with Montréal steak spice. Heat oil in a small cast iron skillet over medium-high heat. Sear steaks for 3 to 4 minutes on the first side.

Flip and deposit into the oven for 7 to 10 minutes, or until your desired internal temperature is achieved (use meat thermometer to check). Set aside and let rest before slicing.

While the steak is in the oven begin your béarnaise sauce by simmering tarragon and shallot in vinegar over medium-high heat until reduced by half. Strain and set aside.

Use a steel bowl and small pot with boiling water as a double boiler and whisk eggs in the small bowl. Steadily and slowly whisk vinegar into the egg yolks. Very slowly and very steadily whisk melted butter into the egg mixture until thick and saucy. Be sure to do this over low heat to avoid sauce from scrambling.

Add chopped tarragon, season with salt to taste, then pour over your rested steak. Bon appetit!