Bearnaise and Beef Fillet Sandwiches
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Minced shallots/Minced mild red onion||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Cooked beef fillet||1 Pound, trimmed of fat and thinly sliced (Hot Or Cold)|
|Whole wheat bread slice/White bread slices||4 (Firm-Textured)|
To make bearnaise sauce, simmer wine vinegar, shallots, and tarragon in a small pan over medium heat until liquid evaporates.
Add butter and stir until melted, then cook until shallots are soft.
Whirl egg yolks in blender, then gradually add butter mixture in a slow, steady stream; sauce will thicken.
Chill until ready to use.
Thinly slice beef fillet.
Spread each bread slice generously with chilled bearnaise sauce; top with slices of beef, add salt to taste, and cover with remaining bread slices, enclosing beef in bearnaise.
Cut each sandwich in 2 or 3 easy-to-handle portions.
For picnicking, wrap in plastic wrap and chill until time to serve.