Bearnaise sauce is a classic French sauce that is often served with grilled meats. It has a rich, buttery flavor complemented by herbs, white wine vinegar, and shallots that pairs excellently with hearty meats. When selecting a meat to serve with bearnaise sauce, you’ll want to consider meats that can stand up to the bold flavor of the sauce. Here’s an overview of some of the best meat options to serve with bearnaise sauce.
Steak
Steak is one of the most classic pairings for bearnaise sauce. The rich, beefy flavor of a grilled steak is perfectly balanced by the lush creaminess of the sauce. Leaner cuts of steak like filet mignon, NY strip, ribeye, or tenderloin are especially good choices. The milder flavor of these steaks allows the bearnaise to shine. Thicker steaks are also ideal since the meat will hold up well when topped with the dense sauce.
Grilling Tips for Steak with Bearnaise
When grilling steak to pair with bearnaise sauce, aim for medium rare doneness. This preserves the tender, juicy quality of the meat. Use coarser sea salts or steakhouse seasonings to add a crisp crust to the exterior of the steak during grilling. Rest the steak for 5 minutes before slicing and topping with the sauce.
Lamb
The rich gaminess of lamb makes it another stellar pairing option for bearnaise sauce. Chops and racks of lamb are premium choices that complement the flavor of the sauce. Leg of lamb roasted or grilled medium rare also stands up well. The juicy tenderness of the lamb contrasts nicely with the creaminess of the bearnaise.
Cooking Tips for Lamb with Bearnaise
Marinate bone-in lamb chops briefly in olive oil, garlic, and herbs before grilling. This boosts the flavor. Roast a whole leg of lamb in the oven until it reaches about 135 F internally for medium rare doneness. Let the lamb rest 15 minutes before slicing and topping with sauce. The resting period allows the juices to re-absorb back into the meat.
Salmon
Bearnaise sauce can also pair wonderfully with meaty, fatty fish like salmon. The richness of the sauce is a nice match for the dense omega-3 goodness of the fish. Wild caught salmon fillets are ideal. The fish’s texture and oil content allows it to hold up well when topped with thick bearnaise.
Salmon Cooking Methods
For salmon, a simple pan searing, broiling, or grilling method works best. Make sure the fish is seasoned well and cooked until just opaque throughout for maximum juiciness. Let the salmon rest a few minutes after cooking before topping with sauce. Serve the salmon on a bed of fresh greens or roasted new potatoes.
Chicken and Turkey
White meats like chicken and turkey breast can also work nicely with bearnaise sauce, as long as they are cooked properly. The key is to avoid overcooking the poultry so it stays moist and tender enough to complement the sauce.
Tips for Poultry
With chicken, bone-in, skin-on breasts and legs hold up best. Grill or pan sear until the meat reaches 160 F. Turkey breast cutlets pounded thin and grilled quickly make a great pairing too. Let all poultry rest 5 minutes after cooking before topping with sauce to allow juices to redistribute.
Vegetables
While bearnaise classically accompanies meat, it can also pair well with certain vegetables. Hearty grilled veggies like eggplant, portobello mushrooms, zucchini, and sweet peppers hold up nicely when topped with the sauce.
Grilling Techniques for Veggies
Slice vegetables about 1/2 inch thick before grilling. Brush with olive oil and season well. Grill over direct heat 2-3 minutes per side until lightly charred and tender. Top grilled vegetables immediately with bearnaise sauce while still hot. The interplay of smoky grilled flavors with the rich sauce is delicious.
Conclusion
Bearnaise sauce makes a luxurious addition to grilled and roasted meats like steak, lamb, and salmon. It can also complement properly cooked chicken or turkey. For a vegetarian option, try topping grilled vegetables. Just focus on heartier produce that can handle the thick, creamy sauce. Use fresh herbs, shallots, wine vinegar, butter, and egg yolks to whip up a classic French bearnaise sauce to enhance any of these meats or veggies.