For a long time I have been complaining that I can’t get a good béarnaise in any restaurant in the US; well I haven't been able to fint it. I have a recipe from a Michelin Star chef – and what do I do. I change a perfect recipe for béarnaise and bake it!
When you bake a real béarnaise it becomes almost like a soufflé but the taste and texture is different.
This recipe is perhaps over doing some things, but the result was pretty good.
Ingredients: 2 appetizers
6 oz of veal
1 stick of butter (4 oz)
3 egg yolks
1 chopped charlot
2 table spoons of cognac + ¼ cup of cognac
1 table spoon of cooking sherry
1 table spoon of water
1 tea spoon of fresh chopped oregano
1 table spoon of fresh finely chopped chives
1 stick of butter (4 oz)
3 egg yolks
1 chopped charlot
2 table spoons of cognac + ¼ cup of cognac
1 table spoon of cooking sherry
1 table spoon of water
1 tea spoon of fresh chopped oregano
1 table spoon of fresh finely chopped chives
Melt the butter slowly, add the yolks and keep whisking. Add cognac, sherry, water, charlot and herbs and keep whisking while slowly heating up. Do NOT let it boil. Remove form stove.
Cut the veal thinly. Melt a piece of goats butter (or regular butter) on a skillet and brown the veal. Add the cognac and keep frying until the cognac is virtually gone.
Take two ramaquins (Little bowls that can go in the oven). Put the veal into the bowls and pour over the sauce. Put three fresh grape tomatoes on top.
Preheat the oven to 435F and bake for 20 minutes.
TIPS: Try and double the portion and put cold, cooked elbow pasta in the bottom of the deep dish pan, the veal on to and pour over the sauce. Then it becomes a dinner.
APPETIZER – by Dad is served
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