Company Steak With Bearnaise Butter Recipe #44587
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)
25 min | 15 min prep
SERVES 4
- 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)
- 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.
- Mix well.
- Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
- Season steaks with pepper and a bit of oil and grill.
- Top hot steaks with a generous slice of butter and serve.
- Leftover butter can be stored in the frige for about a week, tightly wrapped.
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5 stars