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)
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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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