Grilled Striploin with Choron Sauce
Made by blending tomato puree with rich and tangy Bearnaise, this sauce is the perfect addition to not only your next steak, but you can eat it with almost anything: cooked vegetables, fish, eggs, and chicken this dish pairs with 2018 Davis Estates Oakville Cabernet.
INGREDIENTS
Grilled Striploin
4 1 1/2-inch-thick boneless New York steaks (about 12 ounces each)
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper
Choron Sauce
½ cup dry white wine
¼ cup white wine vinegar
3 sprigs chervil, leaves finely minced, stems reserved separately (optional, if not using add an extra sprig of tarragon)
3 sprigs tarragon, leaves finely minced, stems reserved separately
1 small shallot, roughly chopped
½ teaspoon whole black peppercorns
2 egg yolks
2 tablespoons tomato paste
Kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter
1 bunch chive, chopped
METHOD
Grilled Striploin
About 30 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare. Transfer the steaks to a cutting board and tent loosely with foil and let rest 5 minutes before slicing.
Choron Sauce
Combine wine, vinegar, herb stems, shallots, and black peppercorns in a small saucepan. Bring to a simmer over medium-high heat and lower heat to maintain a gentle simmer. Cook until reduced to about 1 ½ tablespoons of liquid, about 15 minutes. Carefully strain liquid through a fine-mesh strainer into a small bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Combine wine reduction, egg yolk, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1-cup liquid measuring cup.
Place the head of immersion blender into the bottom of the cup with the wine reduction and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and wine reduction. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt. Whisk in chopped tarragon, chervil, tomato paste, and chives. Serve immediately, or transfer to a small, lidded pot or a thermos and keep in a warm place for up to 1 hour before serving. Béarnaise cannot be cooled and reheated.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
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