Ribeye Pinwheels with Béarnaise

Ribeye Pinwheels with Béarnaise

Ribeye:

2 ribeye pinwheels

salt and pepper to taste

Reduction:

2 tbsp. white wine (or more vinegar)

2 tbsp. white wine vinegar

1 small shallot, finely minced

1-2 tbsp. fresh tarragon, chopped (plus extra for garnish)

1 tsp. black peppercorns or freshly ground black pepper

Sauce:

2 egg yolks (room temperature)

1/2 cup (about 75-115g) dairy free butter

Lemon juice, a few drops

Salt and white pepper to taste

Instructions

Take two egg yolks out of the fridge and bring them to room temperature.

Preheat your oven to 225 degrees.

Season your ribeye pinwheels with salt and pepper. Begin the process of reverse searing your ribeye. Place the ribeyes on a sheet tray in the oven for about 25 minutes or until the internal temperature is between 115 to 120 degrees.

Start heating the coals on the charcoal grill. While the coals are heating start your béarnaise sauce.

Make the reduction. In a small saucepan, combine wine, vinegar, shallot, half the tarragon, and pepper. Bring to a boil, then simmer until reduced to about 1-2 tablespoons of liquid. Strain and let cool slightly.

Emulsify the sauce (use a double boiler or bain-marie)

Whisk egg yolks with the cooled reduction in a heatproof bowl set over simmering water.

Slowly whisk in the dairy free butter, one piece at a time, until the sauce thickens and becomes creamy/emulsified (like a hollandaise). This takes a few minutes of steady whisking.

Remove from heat. Stir in remaining fresh tarragon, a squeeze of lemon if desired.

Place the ribeyes on a smoking hot grill and sear them for a minute a side. Remove them from the grill, tent the ribeyes with foil and let them rest for 10 minutes

Serve your ribeye with a pour of béarnaise over the top. Enjoy!

If the béarnaise thickens too much while finishing the ribeye whisk in a splash of warm water.

*I used Country Crock Planted Based Butter.*