Monday, August 5, 2013

Filet of Beef a la Bearnaise

FILET OF BEEF A LA BEARNAISE

6 beef tenderloin steaks, cut 3/4 inch thick
salt
pepper
3 tablespoons tarragon vinegar
1 teaspoon finely chopped shallots or green onion with tops
1/4 teaspoon freshly ground black pepper
1 tablespoon cold water
4 egg yolks
1/2 cup butter, shoftened
1/4 teaspoon dried tarragon, crushed

Place steaks on cold rack of broiler pan.  Broil 3 inches from heat to desired doneness, turning steaks once.   Allow 10 to 12 minutes total broiling time for medium.  Season steaks with a little salt and pepper.

  Meanwhile, in saucepan combine tarragon vinegar, chopped shallots or green onion, and freshly ground black pepper; simmer for 2 minutes.   Add cold water.

 Beat egg yolks in top of double boiler (not over water).  Slowly blend in vinegar mixture.  Stir a few tablespoons of the butter into egg yolk mixture.  Place top of double boiler over boiling water.  Upper pan should not touch water.

  Cook and stir till butter melts and sauce starts to thicken.  Continue stirring and adding butter, a few tablespoons at a time, till all butter has been used and sauce is smooth and thick.  Remove from heat.  Season to taste with salt; stir in tarragon.  Serve over steaks.  Makes 6 servings.

This great recipe I got from page 25 (pic on pg 24)  of the 1977 Better Homes and Gardens All-Time Favorite Beef Recipes Book.