Rib-Eye Steak with Sauce Béarnaise
A few months ago, when I first conceived of Sauce Week, I set out to make a dinner for myself that promised to be so outrageously decadent, I’d have to close my blinds before eating the first forkful. The premise was pretty basic–steak and potatoes–with one key difference. I was going to drench the whole thing in that most indulgent of French sauces, a sauce that contains more butter than most people eat in a month, yet a sauce so rich and sultry it’s pretty much the height of sophistication and elegance: I’m talking, of course, about Sauce Béarnaise.
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