Ribeye Steak with Béarnaise Sauce tender and juicy

1 In a thick-bottomed pan, put the minced shallot, pepper, vinegar and a tablespoon of chervil and a tablespoon of tarragon and let reduce until only a tablespoon remains.

2 Meanwhile, melt the butter, remove it from the heat then a few moments later, remove the dry matter, the casein, that floats on top.

3 Place the bottom of your pan containing your reduction in cold water then add your egg yolks and whisk well.

4 Install your pan in a bain-marie over heat and stir constantly with a whisk until it reaches the consistency of mayonnaise.

5 Then, build up your béarnaise sauce with your clarified butter slowly as if you were making mayonnaise, stop before pouring in the whey that has fallen to the bottom.

6 Remove the pan from the bain-marie, season with salt then add the last 1/2 tablespoons of tarragon and chervil and keep warm.

7 Take your meat out 20 minutes before cooking then brush it with oil or melted butter, then grill it over high heat, if you have vine cuttings that's even better, place them on a plate then season with salt and pepper.

8 Serve with the potatoes, a small bunch of watercress and the béarnaise sauce on the side.