Chuck Steak with Shrimp Béarnaise Sauce
Topped with tender shrimp sautéed in garlic and white wine, and drizzled with a rich, homemade béarnaise sauce, this dish is both luxurious and approachable, making it perfect for a special dinner.
Ingredients
For the steaks:
- 2 chuck steaks
- ¼ cup olive oil
- ⅓ cup balsamic vinegar
- 2 tbsp truffle oil
- 2 tsp horseradish
- ½ shallot minced
- 2 cloves of garlic minced
- 1 tsp black pepper
For the shrimp:
- 1 lb shrimp peeled & deveined
- 2 tbsp butter
- 2 garlic cloves minced
- ⅓ cup dry white wine
For the Béarnaise sauce:
- ¼ cup butter
- 1½ tbsp white wine vinegar
- 2½ tbsp heavy cream
- ½ shallot minced
- 2 tbsp fresh parsley minced
- 1½ tbsp lemon juice
- 1 tsp salt
- 1 tsp cayenne
Instructions
For the steak:
- Combine marinade ingredients and smother steaks. Marinade overnight sealed in the fridge or at least 2 hrs before cooking. Sear in a cast iron skillet on medium high heat for 4-5 mins for medium rare.
For the shrimp:
- In a large skillet over medium heat, melt butter and add garlic, sauté until fragrant. Add white wine and allow 1/2 to reduce before adding shrimp. Sauté until cooked through.
For the béarnaise:
- In a saucepan over medium heat, melt the butter. Take pan off heat. Whisk egg yolks, cream, lemon, vinegar, shallot, parsley. Whisk into pan and keep off heat — you don’t want the egg to cook or cream to curdle. Once combined, carefully bring pan back to burner at low heat, continuously whisking until thickened. Remove from heat.
- Plate your steaks topped with shrimp and béarnaise.
Notes
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