Ingredients
- 1 Double 8 Cattle Company Miyazakigyu Wagyu Ribeye
- 2 TBSP Grapeseed Oil
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
- 1/4 CUP White Wine Vinegar
- 1/2 CUP White Wine
- 1 Small Shallot (peeled and minced)
- 7-10 PIECE Whole Black Peppercorn (crushed)
- 1 1/3 TBSP Tarragon Leaves (chopped, divided)
- Water (1 to 2 inches deep in saucepan)
- 2 Eggs (yolks only)
- 1 CUP Unsalted Butter (melted and cooled)
- 2 TBSP Lemon Juice (optional ingredient)
Recipe Description
Dive into French cuisine with this juicy, pan-seared Miyazakigyu Wagyu ribeye in a creamy Béarnaise sauce. This classic combination is tastefully paired with twice-fried Pommes Frites. This recipe will impress both your palate and your guests, making it an ideal choice for your next dinner party!
Please see Double 8 Cattle Company Recipes for more and those similar to this recipe.
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