She recommended an appetizer of “scallops” (king oyster mushrooms) in white wine butter sauce. (That recipe is in the book.) Follow with the main course: portobello steak with béarnaise ...

In this steakhouse-worthy dish, chef and TV host Tyler Florence takes a Tomahawk ribeye, an already next-level cut of steak, and takes it one step further with a rich, herby béarnaise sauce.

Colbert sauce (also called foyot, valois): To 1 cup bearnaise add 1 to 2 tablespoons meat glaze (2 cups beef or veal stock reduced to 1/4 to 1/2 cup). For steaks, broiled or fried fish ...

To elevate your steak even further, a perfectly cooked sauce can make the difference between a satisfying steak experience ...

Rib-eye steak with a rich and creamy béarnaise sauce is a classic treat for a Saturday night that's also perfect for Valentine's Day. The potatoes are much easier to cook at home than chips ...

even the finest steak sauces offer an array of upgrades that include sauces like this Béarnaise sauce and blue cheese sauce.

It is a traditional sauce for steak. Normally, it involves combining clarified butter with egg yolks and the other ingredients. But it can be hard to keep them stable as the butter and eggs can ...

This cheat's steak bearnaise with rosemary fries is a bistro classic that ... to serve For the Béarnaise sauce: Heat the oven and cook the chips on an oven tray, according to the packet instructions.