Fillet Of Beef A La Bearnaise
|Beef tenderloin steak||6 (Cut 3/4 Inch Thick)|
|Tarragon vinegar||3 Tablespoon|
|Finely chopped shallots/Green onions||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cold water||1 Tablespoon|
|Butter||1⁄2 Cup (8 tbs), softened|
|Dried tarragon||1⁄4 Teaspoon, crushed|
Place steaks on cold rack of broiler pan.
Broil 3 inches from heat to desired doneness, turning steaks once.
Allow 10 to 12 minutes total broiling time for medium.
Season steaks with a little salt and pepper.
Meanwhile, in saucepan combine tarragon vinegar, chopped shallots or green onion, and freshly ground black pepper; simmer for 2 minutes.
Add cold water.
Beat egg yolks in top of double boiler (not over water).
Slowly blend in vinegar mixture.
Stir a few tablespoons of the butter into egg yolk mixture.
Place top of double boiler over boiling water.
Upper pan should not touch water.
Cook and stir till butter melts and sauce starts to thicken.
Continue stirring and adding butter, a few tablespoons at a time, till all butter has been used and sauce is smooth and thick.
Remove from heat.
Season to taste with salt; stir in tarragon.