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Porterhouse Steaks With Bearnaise Sauce

Barbecue.Master's picture
  Porterhouse steak 4 (1 Inch)
  Freshly ground black pepper To Taste
  Salt To Taste
For bearnaise sauce
  Tarragon white wine vinegar 1⁄4 Cup (4 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Finely chopped onion 1 Tablespoon
  Chopped fresh tarragon 1 1⁄2 Tablespoon, crushed
  Chopped fresh chervil 2 Teaspoon, crushed
  Ground thyme 1 Pinch
  Crumbled bay leaf 1 Pinch
  Egg yolks 4
  Water 2 Teaspoon
  Softened butter 1 Cup (16 tbs)
  Cayenne pepper 1 Pinch
  Lemon juice 1 Tablespoon (Squeezed)

In the top of a double boiler, combine vinegar and wine.
Place over direct heat.
Add onion, most of the tarragon and chervil, salt, pepper, thyme and bay leaf.
Reduce until liquid measures about 2 tbsp. (25 mL).
Remove from heat and cool.
Place top of double boiler over simmering water. (Do not let the water touch the bottom of the top of the double boiler.) Stir together egg yolks and water and add to saucepan.
Beat with a wire whisk.
Do not allow to boil or the eggs will curdle.
As soon as the mixture becomes light and fluffy add the butter a little piece at a time.
Continue to whisk.
When mixture is smooth and has the consistency of mayonnaise, strain it.
Just before serving, add the remaining tarragon and chervil.
Season with cayenne pepper and lemon juice.
Keep warm.
Season steaks with pepper.
Place them on a well-oiled grill over hot coals.
Cook for 6 minutes (rare) to 9 minutes (medium-rare) on each side.

Recipe Summary

Side Dish

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Porterhouse Steaks With Bearnaise Sauce Recipe