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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (13g) Recipe makes 4 servings The following items or measurements are not included below: 4 steaks |
||
| Calories 78 | ||
| Calories from Fat 77 | (99%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 74mg | 3% | |
| Potassium 17mg | 0% | |
| Total Carbohydrate 0.5g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.2g | 0% | |
Company Steak with Bearnaise Butter
SERVES 4
Ingredients
- 3 tablespoons unsalted butter, softened
- 2 teaspoons finely chopped fresh tarragon leaves (or 1 t dried)
- 2 teaspoons minced shallots (or 1 t minced garlic and 1 t minced onion as a substitute for shallot)
- 1/2 teaspoon fresh lemon juice, to taste
- 1/8 teaspoon salt
- 4 steaks, of your choice (especially good on rib eye, sirloin, and even rich filet mignon)
Directions
1
Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitue if you don't have shallots on hand), lemon juice, and salt.2
Mix well.3
Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.4
Season steaks with pepper and a bit of oil and grill.5
Top hot steaks with a generous slice of butter and serve.6
Leftover butter can be stored in the frige for about a week, tightly wrapped.
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Featured Reviews for This Recipe
From: ImAGourmetChef
On Sep 19, 2008
Very nice blend of flavors in the butter that went very well with the steak. We loved it! We will have again soon you can bet on that!
From: BettyBoopers
On May 12, 2008
I made for my DIL for a special Mother's Day dinner. I used T bones and they came out tender and where REALLY tasty! We loved the butter. This is a new favorite around here and we will be using often from now on when we have steaks. Went great with our steaks off th grill! I bet this would be excellent on chops as well!
From: MizzNezz
On Jan 31, 2004
Lizzie-Babette, your bearnaise butter was wonderful! I made T-bone steaks and sliced the butter over them. We loved the tarragon and shallot taste. Very easy to make and very flavorful! I will definitely make this again!
From: Susie in Texas
On Aug 15, 2005
I made this tonite substituting finely minced onion and garlic for the shallots. We grilled some Angus rib-eyes and used a small amount of the Bearnaise butter to baste them while grilling then added the other after they were done. The rib-eyes were TDF with this sauce on them and it was even good on our baked potatoes too. Thanks for sharing this recipe.
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