Steak Night 101 & Sauce Choron

We all are familiar with the classic steak sauce hollandaise – but with the summer months upon us, it only makes sense to lean into the ingredients and utilize sweet summer tomatoes, and easily make a classic Sauce Choron for your next steak night. The addition of tomatoes transforms the rich bearnaise into a sweet, acidic, and complex condiment to your culinary repertoire.


Pro-Tip: I will occasionally add a small scoop of tofu to my hollandaise base to assist in emulsification and stabilization. Great if you need to make this sauce in advance to keep warm, or you’re worried about it breaking.


Whenever searing steak, I always try to leave out on a wire rack in the fridge overnight to allow to partially dry, which leads to a better crust and sear.


1/4c champagne vinegar

1/4c limoncello (or white wine)

1ea shallot, sliced thinly

1 sprig tarragon

1 sprig parsley

1 sprig thyme


6 egg yolks

8oz butter

2oz tofu

1tb tomato paste or tomato reduction



8oz beef filet

4tb butter

Aromatics (thyme, rosemary, garlic)

Salt | neutral oil




1.     Bring vinegar and wine to a simmer with aromatics and reduce by 2/3rds. Set aside and allow to cool.

2.     Combine egg yolks, tofu, tomato, and reduction and blend until smooth. Season with salt.

3.     Begin streaming in hot melted butter to emulsify until thick and creamy.

4.     Keep warm until ready to serve.


1.     Allow beef to come to room temperature and temper for approximately 30 minutes.

2.     Season beef with a thin layer of oil and salt.

3.     Heat medium heavy bottom pan over high heat. Once pan is hot, add a small amount of neutral oil.

4.     Place and press down filet into hot pan and allow to sear for 2 minutes.

5.     Flip your beef to a hot part of the pan and continue to sear for another 2 minutes.

6.     Lower the heat to medium and add the butter and aromatics.

7.     Once butter becomes foamy – begin basting the beef with the hot foamy butter and aromatics for 2 minutes.

8.     Flip steak and continue to baste for 2 more minutes.

9.     Transfer to a wire rack to rest for 8 minutes before slicing.

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