Steak sauces with Hyde Park

There's nothing better than the taste of a juicy steak, except for maybe something to top it off. 

Chef David Culi joined us from Hyde Park Prime Steakhouse to show us how to make the cut of beef just a little bit better. You can watch in the video player above as he prepares a Béarnaise Sauce, and get his recipe below. 

Béarnaise Sauce
3 each        Egg Yolks
1 Tbls        Hot water 180°
1/4 C        Clarified butter, hot
2 dashes    Tabasco sauce
1 Tbls        Lemon juice, freshly squeezed
 To Taste    Kosher Salt
1 Tsp        Tarragon Reduction

1.    Combine egg yolks and water in a bowl over a saucepan slowly simmering water; beat constantly with a wire whip until eggs become thickened.
2.    Remove from heat and place bowl on a damp cloth so it does not move.
3.    Add hot clarified butter, 2 ounces at a time incorporating the butter completely before adding more. Do this until all butter is gone.
4.    Continue beating, stirring constantly and vigorously until smooth.
5.    Add Tabasco, lemon juice and salt and incorporate.
6.    Add tarragon reduction and wild mushrooms and stir