Porterhouse steak with béarnaise sauce and roasted parsnips with carrots

We sous vide this 1.25 lb porterhouse steak for 3 hours at 131 degrees. Then we seared it in a cast iron and served it with a béarnaise sauce. We followed a combination of Julia Childs' and YouTube recipes. A basic one copied below. Finally I roasted some parsnip and carrots with fresh parsley and olive oil. Such a great to enjoy this meal together before we both head back to work to start the new year.

Bearnaise Sauce

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YIELD 1 to 1/2 cups

LEVEL INTERMEDIATE

SAVED RECIPESAVE RECIPE

Ingredients

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 1 tablespoon minced shallots
• 1 tablespoon dried tarragon
• Salt and pepper
• 3 egg yolks
• 2 sticks unsalted butter, melted in saucepan
• 2 tablespoons minced fresh tarragon
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Directions

In a small saucepan combine vinegar, wine, shallots, and dried tarragon and simmer over moderate heat until reduced to 2 tablespoons of liquid. Cool and strain through a fine sieve.

In the top of double boiler or a heat-proof bowl whisk the egg yolks until they become thick and sticky. Whisk in the reduced vinegar mixture and pepper. Place the pan or bowl over a saucepan of simmering, not boiling, water. Whisk until mixture is warm, about 2 minutes. (If mixture appears to become lumpy, dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.) The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whip.

While whisking the yolk mixture gradually pour in the melted butter, a tablespoon or so at a time whisking thoroughly to incorporate before adding more butter. As the mixture begins to thicken and become creamy, the butter can be added more rapidly. Do not add the milk solids at the bottom of the melted butter.

Season the sauce, to taste, with chopped tarragon, salt and pepper. To keep the sauce warm, set the pan or bowl in lukewarm water or in a thermos.

And for the roasted vegetables I followed a recipe from Ina Garten:

Ingredients

• 2 pounds parsnips, peeled
• 1 pound carrots, unpeeled
• 3 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 tablespoons minced fresh dill or parsley
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Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

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