Bearnaise sauce |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons chopped | Shallots | 2 | tablespoons | dried tarragon | 3/4 | cup | red wine vinegar | 3 | large | egg yolks | 1 | lemon yields | juice | 1/4 | cup (8 fl oz) | water | 1 | dash | salt | 1/8 | teaspoon | cayenne pepper | 1 | cup | butter |
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Steps
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Sequence
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Step
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| | 1 | In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat. | | 2 | Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler or heavy pot, set over simmering water. Cook and stir until the mixture reaches the consistency of mayonnaise. Remove the mixture from heat. | | 3 | Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon, wine, vinegar, and shallot mixture and blend well. |
Main preparation |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 | steaks, aprox. 4 oz. raw | tournedos | 1 | dash | black pepper | 2 | tablespoons | vegetable oil | 2 | teaspoons | butter |
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Steps
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Sequence
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Step
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| | 1 | Season tournedos well on all sides with salt and pepper. | | 2 | Heat a small skillet over medium-high heat until hot. Add the vegetable oil and the butter. | | 3 | Add the tournedos to pan and cook for 3 minutes on each side for medium-rare. | | 4 | Serve 2 tournedos per person, topped with the Bearnaise Sauce. |
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