Porterhouse Steaks With Bearnaise Sauce
|Porterhouse steak||4 (1 Inch)|
|Freshly ground black pepper||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|
|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.
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.