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Ingredientes
- 1/4 c. tarragon vinegar
- 1/4 c. dry white wine
- 2 tbsp. finely minced fresh tarragon, or possibly 2 teaspoon dry tarragon leaves
- 1 tbsp. finely minced shallot
- 3 egg yolks
- 1/2 c. butter
- :
- 6 slices fillet of beef, 1 inch thick (3 lb.)
- 2 tbsp. butter, melted
- Salt
- Pepper
Direcciones
- 1. Make Bearnaise sauce: in small saucepan, combine vinegar, wine, 1 Tbsp. tarragon and shallot; bring just to boiling over medium heat. Reduce heat and simmer, uncovered, 8 to 10 min, till liquid is reduced to 1/4 c..
- 2. Strain mix into top of double boiler. With wire whisk or possibly rotary beater, beat in egg yolks. Cook over warm, not boiling water, beating constantly till mix begins to thicken.
- 3. Beat in 1/2 c. butter, 1 Tbsp. at a time, beating well after each addition, to heat butter. Keep hot. Add in just sufficient cool water to warm water in bottom of double boiler to make it lukewarm. Set top of double boiler over water.
- 4. Wipe beef with damp paper towels. Arrange on greased broiler rack; brush with 1 Tbsp. melted butter and sprinkle with 1/2 tsp. salt and 1/8 tsp. pepper.
- 5. Broil, 4 inches from heat, 5 min. Turn steaks. Brush with remaining melted butter and sprinkle with 1/2 tsp. salt and 1/8 tsp. pepper. Broil 5 min longer for medium rare.
- 6. To serve: arrange meat on heated platter. Garnish with watercress, if you like. Stir remaining minced tarragon into Bearnaise sauce. Pass sauce. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 253 | 92% |
| Total Fat 28.84g | 36% |
| Saturated Fat 18.24g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 207mg | 9% |
| Potassium 69mg | 2% |
| Total Carbs 1.38g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.2g | 0% |
| Protein 0.57g | 1% |
