Bearnaise
We indulged in another night of Truffle Shuffle, this time for steak béarnaise. I’ve made béarnaise before — memorably for the midnight dinner as an undergrad (hint: the dinner was not scheduled for midnight) but also a number of times since — but this was an opportunity to be coached by French Laundry alumni. A delicious steak, the béarnaise turned out great, with tons of tarragon and professional encouragement to take the sauce farther than I’d ever dared. A bunch of people went too far, which furnished a useful lesson on fixing a broken sauce! Not us, fortunately.
Sides: sautéed mushrooms, steak fries, roasted cauliflower in beurre noisette.
