Ruth's Chris Steak House is an international chain of upscale restaurants. Various listings have placed Ruth's Chris among the best restaurants in the United States. The company runs Ruth's Chris Steak Houses in close to 70 locations, including four in Mexico and two in Taiwan. About half of the restaurants are run as franchises, and the company directly operates the others. Each restaurant has a unique decor, but all are similar in their menus, which feature corn fed Midwestern beef steaks. Though other dishes are on the menu, steaks account for almost 90 percent of sales. Ruth's Chris beef is dry aged in Chicago and then shipped twice weekly in large cuts to the restaurants. The steaks are cut into smaller portions at each restaurant, and cooked by a special process using a broiler heated to about 1,800 degrees Fahrenheit. This cooking method is consistent throughout the chain. The company is privately held by founder Ruth Fertel and her two sons.




Steak with Bernaise Sauce

FILET MIGNON with Bernaise Sauce
Ruth's Chris Steakhouse Copycat Recipe

Serves 4

1/2 cup unsalted butter
2 tablespoons tarragon vinegar
2 teaspoons fresh lemon juice
2 teaspoons finely chopped shallots
1 teaspoon dried tarragon
fresh ground black pepper, to taste
2 large egg yolks
1/4 cup water
salt, to taste
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh chervil (if available)
4 filet mignon steaks (about 1 1/2 inches thick, weighing 7 to 8 ounces)

Melt the butter in a small saucepan and keep warm. In another small nonreactive saucepan, combine the vinegar, lemon juice, shallots, dried tarragon and a pinch of black pepper. Bring to a boil over medium high heat. Reduce heat and simmer until the liquid is almost evaporated. (Do not let it evaporate completely , you should still see some bubbles of liquid around the shallots.) Cool slightly.

To make the sauce:  In the top part of a nonreactive double boiler, whisk together the egg yolks and water. Place over the bottom part of the double boiler containing gently simmering water. Make sure the bottom of the top does not touch the water. Whisk in the vinegar reduction. Continue whisking constantly until the egg mixture thickens and the temperature reaches 140 degrees.

Remove the top of the double boiler and continue whisking to cool just slightly. Whisk in the warm melted butter in a thin, steady stream. Stir in the fresh tarragon and chervil, if available. Hold warm at about 100 to 110 degrees while preparing the steaks.

To cook the steaks:  Preheat the boiler for about 10 minutes. Season the steaks evenly on both sides with salt and pepper. Broil the steaks about 3 inches from the heat source. For medium done steaks, broil about 8 minutes on the first side and 6 minutes on the second. Insert the tip of a sharp knife into a steak to test for desired doneness, but they should register at least 140 degrees (medium rare) in the center, for safety's sake.

To serve, place a steak on each of 4 warm dinner plates. Spoon about 1/4 cup of the Bernaise Sauce over each.

1 comment:

  1. When ever I go to a steakhouse, I like knowing that I am going to be getting great food just like this. That way you know for sure that you will enjoy your time there and that you will get enough to eat. There has never been a time where I have gone to a steakhouse and have not enjoyed myself.