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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 servings (3/4 cup sauce)
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Ingredients

Béarnaise Sauce:
Steak:

Directions

Sauce:
  • In small saucepan, bring to a boil vinegar, water, 2 tablespoons chopped tarragon, the shallot. Boil until reduced to 2 tablespoons, 3 minutes. Strain; discard solids.

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  • In blender, blend yolks, 1 tablespoon tarragon liquid, salt, cayenne until smooth and frothy. In small saucepan, heat butter until bubbly but not browned. With blender on high, slowly add half the butter, then remaining 1 tablespoon tarragon liquid. With blender running, add remaining butter until mixture is thickened. Add remaining chopped tarragon.

Steak:
  • Press 1/2 teaspoon seasoning on each steak side. In skillet, heat oil over medium-high. Cook steaks 3 minutes per side for medium-rare (145°F). Serve with sauce.

Nutrition Facts

783 calories; fat 56g; cholesterol 494mg; saturated fat 25g; carbohydrates 2g; protein 64g; sodium 957mg.
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