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Nutrition Facts
Serving Size 1 (13g) Recipe makes 4 servings The following items or measurements are not included below: fresh tarragon leaves 4 steaks
Calories 77
Calories from Fat 77		(100%)
Amount Per Serving		%DV
	Total Fat 8.6g	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 8mg		0%
Total Carbohydrate 0.3g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.1g		0%
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Company Steak With Bearnaise Butter

Recipe #44587 | 25 min | 15 min prep | add private note

⁽⁶⁰⁾ RATE IT NOW Print Recipe

By: Lizzie-Babette
Oct 29, 2002

Bearnaise Butter melts over hot grilled or broiled steaks of your choice, making for a delicious entree that tastes like you really slaved (but you didn't). We love our steaks very rare (black & blue), but the butter's great and enhances everything from rare to well done steaks. Perfect for company! Make sure you have some bread to soak up the juices and butter. (Adapted from a recipe on epicurious.com)

SERVES 4 (change servings and units)

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 substitute 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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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Beef
Cuisine > European > Western > French
Preparation > Time to Make > < 30 mins
Preparation > Simple
Preparation > Equipment > Outdoor > Barbecue
Occasion > Dinner Party

Featured Reviews for This Recipe

From: ms.susan

On Jul 30, 2009

I thought this was quite tasty...but I only had dried tarragon on hand. I think, if I had fresh...that yould have tipped it to the 5 star category! The next time we cook steak I will definitely use fresh tarragon...No doubt it will be amazing!

1 person found this review helpful

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From: Its Me Busy Bee

On Apr 21, 2009

To heck with ham or turkey for Easter, this steak adorned our table and it was enjoyed by all! 5 stars from around the table assured me that this is a keeper, so into my "keeper" file it goes!

1 person found this review helpful

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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.

7 people found this review helpful

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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!

7 people found this review helpful

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